Making Oyster Stew

When we talk about oysters, two facts come into mind. First, they serve as the source of precious pearls and second, they prove to be one of the popular non-vegetarian delicacies. In fact, oysters have been used for consumption purposes since the prehistoric times. Though the means of eating them have undergone a change with the passing time, the taste has not diminished to the slightest degree. While there are many recipes based around oysters, its stew can be counted amongst the most popular ones. And, by any chance, if you are checking out recipes for making oyster stew, the ones given below will surely be of help.

Easy Oyster Stew Recipes

Recipe 1

Ingredients

½ cup Butter
1 cup Minced Celery
3 tbsp Minced Shallots
1 quart Half-and-half Cream
12 ounce containers Fresh Shucked Oysters, undrained
Salt to taste
Ground Black Pepper to taste
1 pinch Cayenne Pepper (or to taste)

Instructions

Place a large skillet over medium heat and put the butter in it.
After the butter melts down, add celery and shallots to the skillet and cook until shallots are tender.
Over another flame, with medium-high heat, place a large pot and pour half-and-half in it.
Add butter, celery and shallot mixture to the pot and cook, making sure to stir continuously.
Once the mixture almost starts boiling, put the oysters in the pot, along with their liquid.
Season the mixture with salt, pepper, and cayenne pepper and cook, stirring continuously until the oysters curl at the ends.
Turn off the heat, remove the pot from the stove and serve hot.

Recipe 2

Ingredients

1½ pints Oysters, with liquor
2 cups Heavy Cream
4 tbsp Butter
1 cup Milk
Ground Cayenne Pepper to taste
Salt and Pepper to taste
Fresh Parsley, chopped

Instructions

Pour oyster liquor in a pan and place it over flame.
Add milk and cream to the pan and bring to the boiling point.
Thereafter, add oysters to the mixture and bring to boil once again.
Season the soup with salt, pepper and cayenne.
In the meantime, get 4 soup bowls and put a tbsp of butter in each.
Heat the bowls and keep them hot.
Pour the hot soup into bowls, garnish with chopped parsley and serve.

Recipe 3

Ingredients

2 pints Shucked Oysters, with their liquor
4 tbsp Butter
3 cups Milk (a little added cream may be added to make it richer)
1-2 dashes Tabasco Sauce (optional)
Salt and Pepper to taste
Minced Parsley, Sliced Chives or Sliced Green Onions
Butter

Instructions

Drain the oysters, preserving the liquor for later use.
Pour the oyster liquor through a fine strainer and set aside.
Place a large pan over medium heat and put butter in it.
After the butter has melted down, add oysters to the pan.
Let the oysters simmer for 2 to 4 minutes, or until their edges curl slightly.
Place a saucepan over low heat and pour the milk in it.
Add cream & oyster liquor, heating the liquid, but taking care not let it boil.
Add the hot milk to the oysters, making sure to stir gently.
Season the soup with Tabasco sauce, salt and pepper.
Remove the soup from heat and pour into warm soup bowls.
Garnish with parsley, chives, or green onions and a generous pat of butter. Serve hot.

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