Oyster Stew

Oyster stew is a New England favorite any time of the year. If using frozen oysters, thaw them in the refrigerator for 24 hours before cooking.

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Serves6 (about 1 cup)
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  1. Drain oysters and reserve liquid (oyster liqueur).
  2. Heat butter over medium heat in heavy bottom 3-quart saucepan. Add diced onion and saute until tender, about 5 minutes. Add garlic, continue to saute for another 1-2 minutes, being watchful to not burn garlic. Add red pepper, paprika, salt, black pepper, stir to toast about 1 minute.
  3. Reduce heat to low, add milk, parsley and oyster liqueur.
  4. Cook over low heat until mixture is hot and beginning to steam, and bubbles just start to appear around the edge. Do not allow to come to a boil. Add salt and pepper to taste (remember, oyster liqueur is a bit salty from the ocean).
  5. Add oysters and continue to cook over low heat until oysters begin to curl on edges.

Recipe Tips

If you want a thicker stew, add 2 tablespoons flour with the spices and stir until it absorbs the butter. To prevent lumps, stir constantly when adding the oyster liquor.

Nutrition Facts
Oyster Stew
Amount Per Serving
Calories 169 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 6g 30%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 32mg 11%
Sodium 186mg 8%
Potassium 371mg 11%
Total Carbohydrates 14g 5%
Dietary Fiber 0.3g 1%
Sugars 12g
Protein 9g 18%
Vitamin A 19%
Vitamin C 1%
Vitamin D0%
Calcium 22%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

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