Moms Oyster Stew Recipes

VIRGINIA OYSTER STEW

Virginia Oyster Stew image

Fresh oysters are a big deal on the Eastern Shore of Virginia, so a classic Oyster Stew has become a Christmas Eve tradition in this part of the country!

Provided by Blair Lonergan

Time 25m

Number Of Ingredients 9

Ingredients

1 ½ cups whole milk, at room temperature
½ cup half-and-half or heavy cream, at room temperature
½ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon ground nutmeg
4 tablespoons butter
1 pint shucked oysters, liquor included
1 teaspoon Worcestershire sauce
For garnish: chopped fresh chives, sliced green onions, or a dash of paprika

Steps:

Place milk, cream, salt, pepper and nutmeg in a medium saucepan or soup pot. Warm over medium-low heat, stirring regularly, just until hot (about 10 minutes). Do not boil.
In a separate skillet, melt butter over low heat. Add the oysters, liquor and Worcestershire sauce. Sauté until the edge of the oysters just begin to curl (2-3 minutes). Transfer the oyster mixture to the pot of milk, and cook over medium-low heat for about 2 more minutes. Do not boil.
Ladle soup into bowls and garnish with chives or paprika, if desired.

Nutrition Facts : ServingSize 1 cup, Calories 288 kcal, Carbohydrate 14.2 g, Protein 11.9 g, Fat 20.3 g, SaturatedFat 12.1 g, Cholesterol 99.2 mg, Sodium 629.7 mg, Sugar 5.6 g, UnsaturatedFat 5.7 g

MOM'S OYSTER STEW

Mom's Oyster Stew image

Oyster stew is whipped up in a matter of minutes. The fresher the oysters, the better the flavor. A fresh tasty, savory version that's sure to please.

Provided by Kathi Harrison Smith

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

3 tablespoons butter
1 clove garlic, sliced
½ teaspoon salt
⅛ teaspoon ground white pepper
1 cup milk
½ cup half-and-half cream
1 pint fresh shucked oysters
2 tablespoons chopped fresh parsley
1 pinch cayenne pepper
¼ cup sherry wine, or to taste

Steps:

Melt the butter in a saucepan over medium heat. Add the garlic, salt and pepper; cook and stir until fragrant, about 5 minutes. Stir in the milk and half-and-half, and transfer to the top of a double boiler. If you do not have one, set the pan of soup over a pan of simmering water.
When the milk is hot, add the oysters and heat just until the oysters are opaque. Do not allow to boil. Season with fresh parsley, cayenne pepper and sherry. Go easy on the sherry until you are sure you like it in the stew.

Nutrition Facts : Calories 315.9 calories, Carbohydrate 15.7 g, Cholesterol 156.5 mg, Fat 18.8 g, Fiber 0.1 g, Protein 18.9 g, SaturatedFat 10.1 g, Sodium 952.6 mg, Sugar 3 g

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