West Coast Oyster Stew
A delicious, easy and luxurious dish, traditional on the East Coast on Christmas Eve. Done in under 30 minutes and with less than 10 ingredients, if you love oysters, you've got to try this!
*It is imperative that you do not let the soup boil. Keep the temperature low and remove from heat as soon as the oysters curl at the edges.
*This recipe will double easily to feed more people.
- 4 tbsp Butter
- 1/4 c Leek, White Part Only, Diced 1/4"
- 1/4 c Celery, Diced 1/4"
- 1 Thyme Sprig
- 1/4 c Dry Sherry or White Wine
- 4 tbsp Flour
- 2 c Whole Milk
- 1 c Heavy Cream (10% Or Heavier)
- 1/8-1/4 tsp Tobasco Or Other Hot Sauce
- Salt And Pepper To Taste
- 1 Pint Shucked Oysters, Liquor Reserved Cut In Pieces If Very Large
- Parsley And/Or Paprika For Garnish
In a medium saucepan, heat butter on medium-low and gently saute leeks and celery until translucent but not brown.
Add thyme and saute 1 more minute, then add sherry or wine and reduce by half.
Reduce heat to low and add in flour, stir until incorporated and cook for another minute.
Whisk in milk and cream increase heat to medium-low, stirring frequently to prevent lumps or burning and cooking until thickened. If you have reserved oyster liquor, strain it into the pot at this point. Do not let milk mixture boil, turn temperature down if needed to keep stew just under a simmer.
Remove thyme sprig and puree mixture. Season to taste with salt (I used 3/4 tsp), pepper and hot sauce. (I had 1/4 cup oyster liquor which was added in step 4 and is salty. If you don't have any you may need more salt)
Add in oysters, stir gently and watch closely. As soon as the edges curl, remove from the heat, serve in bowls garnished with chopped parsley and dust with paprika if desired.
Serve with crusty bread, oyster crackers or saltines.