Oyster Stew is a southern staple, usually eaten on Christmas Eve and during the cold winter months. This stew is eaten in the winter time because of the old saying that oysters should be eaten only in months that end in the letter “R”. My mother’s family often made this delicious stew during winter months and had it for Christmas Eve dinner every year. Traditionally Oyster Stew mostly consisted of cream, milk, and oysters, the way my mother would make it during the cold months for my siblings and I when we were younger. As I revised the recipe, however, I decided this stew would be a little different, with bolder flavors and more of a kick. This is sure to knock your socks off and have you coming back for more!
Ingredients for Oyster Stew:
- 16oz select oysters
- 1/2 lb bacon, chopped
- 3 cloves of garlic, minced (cut super small)
- 1 onion, minced (cut super small)
- 1 cup chicken stock
- 1/2 quart cream
- 1/2 quart milk
- 1 tsp lemon juice
- 2 Tbsp apple cider vinegar
- 1/2 tsp cayenne
- 4 Tbsp chopped parsley
Instructions for oyster stew:
- In a large pot, render the chopped bacon on low about 3/4 the way.
- Once rendered, add your chopped onion to the bacon and let sweat until the onion appears translucent.
- Once the onion has been cooked, add the garlic and cayenne, mix them in, and let cook till the garlic becomes aromatic.
- Once aromatic, deglaze with the lemon juice and apple cider vinegar, Add the chicken stock and mix.
- Turn the heat on high and let the chicken stock reduce by half.
- Once reduced, add the oysters with the brine into the pot and lower the stove temperature to a medium heat.
- Allow the oysters to cook till they have curled up on the edges.
- Once the oysters have cooked, whisk in the cream and milk and let the oyster stew heat up slowly at a medium-low heat.
- Once the oyster stew is hot, add the parsley.
- Let simmer for 5 minutes and add salt and pepper as you please!
- Then enjoy with your favorite oyster crackers and top with your remaining parsley!
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