Oyster Stew
Wednesday, October 11, 2023
Oyster stew has a story of origin anywhere you can find oysters. The key to a good Oyster Stew is the ingredients. Find fresh oysters from your local seafood monger and a high quality butter and milk. It truly makes a difference. Many people tend to steer away from fresh oysters, but placed in a simple stew can be a great choice.
Ingredients
3 Tbsp. unsalted butter
3 shallots, finely chopped
1 fennel bulb, diced
1 fennel bulb, finely chopped, plus ¼ cup coarsely chopped fronds
2 stalks celery, finely chopped
2 garlic cloves, minced
2 sprigs thyme leaves, fresh
2 cups whole milk
2 dozen oysters, shucked and liquor reserved
Kosher salt
Freshly ground black pepper
Instructions
In a large sauce pan, melt the unsalted butter over medium heat.
Add the shallots, fennel minus the fronds, celery and garlic. Saute, stirring occasionally until soften for about 5 minutes.
Add the thyme.
Add the whole milk and bring to bare simmer.
Add the oysters and the liquor and bring back to a bare simmer. Make sure to adjust the heat to make sure it doesn't boil over. Simmer until the oysters are cooked, about 3 minutes.
Remove the thyme. Season with Kosher and black pepper.
Serve in a bowl and garnish with the fennel fronds.
Tags
Main
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