Recipe for Oyster Stew

Oyster stew is a traditional dish for opening the Christmas holidays, often served on Christmas Eve as an appetizer before the main entrée. This rich, delicious stew is great for warming you up on a cold winter's night or for impressing guests before serving an elegant main entrée.

When buying oysters for making homemade oyster stew, you'll want to purchase live oysters. Oysters should be tightly closed and intact. Do not buy any oysters with cracked shells. Always scrub fresh oysters with a stiff brush under cold running water before cooking. It's best to buy oysters the day you plan to prepare them, but they can be kept on ice in the refrigerator for two days. The best live oysters are available in months that have the letter "r" in them-essentially autumn and winter months.

You can also buy prepackaged oysters. If you do so, make sure the liquid the oysters are packed in is clear. Oyster aficionados will tell you it's best to buy prepackaged oysters in the spring and summer when the fresh oysters are not as good.

Ingredients You Will Need:
2 pints shucked oysters with their liquor
36 fresh, live oysters and one cup water
6 tablespoons butter
¼ cup finely chopped red bell pepper
½ sweet onion, minced
2 cups milk
1 cup cream
1 can corn, drained
5 drops Tabasco sauce
¼ teaspoon salt
¼ teaspoon ground black pepper
Sliced green onions

Heat one cup water in a saucepan to boiling and add oysters. Cover pan and steam oysters until open, five to ten minutes. Discard any oysters that did not open. Place opened oysters in a platter and allow them to cool until you can handle them manually. Strain the broth through a cheesecloth and set aside. Cut the oyster meat from the shells and set aside also.

In a saucepan, heat the butter until melted. Sauté onions and red pepper in butter for three to five minutes, until onions are tender and begin to caramelize. Add milk, cream and ½ cup of oyster broth and cook over medium-low heat. Add in oyster meat, corn, Tabasco sauce, salt and pepper and heat until oysters are heated through. Sprinkle sliced green onions over the top of each cup of oyster stew before serving. Enjoy!

Related Life123 Articles

Shucking oysters takes more finesse than muscle. For best results, start with fresh, live oysters and shuck and eat the same day. Take care to protect your hands from sharp ridges on the oyster shell and invest in an oyster shucking knife.

Oysters are rumored to be aphrodisiacs, so any oyster dish adds spice and conversation to a party or gathering. Instead of making one of the classic oyster dishes such as oysters rockfeller or bacon and oyster appetizers, try one of these more creative oyster recipes.

Frequently Asked Questions on
More Related Life123 Articles

Most Americans know and love clam chowder, but few have had the pleasure of trying oyster chowder. If you're a fan of the clam variety, you'll love its oyster cousin, with its briny punch and rich broth.

It may surprise you that one of today's hottest dining trends involves a food that has been enjoyed around the globe for millennia-the oyster. The Greeks, Romans, Chinese, and Native Americans were just a few of the ancient peoples who considered this bivalve a delicacy.

Smoked oysters are a treat for any occasion. There are a variety of ways to cook with smoked oysters, both labor-intensive and so easy you can whip them up at a moment's notice.

© 2015 Life123, Inc. All rights reserved. An IAC Company