Swine & Sea — Oyster Stew — French Creole Recipe

Oyster Stew

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.

Recipe

  • 3 Tbsp.

    unsalted butter

  • 3

    shallots , finely chopped

  • 1

    fennel bulb , plus 1/4 cup coarsely chopped fronds

  • 2

    celery stalks , finely chopped

  • 2

    garlic cloves , minced

  • 2 sprigs

    fresh thyme

  • 2 cups

    whole milk

  • 2 dozen

    oysters , shucked and liquor reserved
  • Kosher salt
  • freshly ground black pepper

  • 3 Tbsp.

    fresh chives
    Step 1

  • In a large sauce pan, melt the unsalted butter over medium heat.

    • Step 2

  • Add the shallots, fennel minus the fronds, celery and garlic. Sauté, stirring occasionally until soften for about 5 minutes.

    • Step 3

  • Add the thyme.

    • Step 4

  • Add the whole milk and bring to bare simmer.

    • Step 5

  • 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.

    • Step 6

  • Remove the thyme. Season with Kosher and black pepper.

    • Step 7

  • Serve in a bowl and garnish with the fennel fronds and chives.