Steeped in both history and flavor, Oyster Stew is a comfort food classic, especially cherished along the East Coast where it’s said to have originated.

This stew is often served during the holidays, a nod to tradition and the belief that oysters should be eaten in the colder months.

In this recipe, the slow cooker method infuses deep maritime savoriness into the soup, allowing every ingredient to mingle and marry into a warm, inviting dish that’s perfect for chilly nights.

And while the decadent texture and umami-rich oysters are an indulgence, preparing them in a slow cooker couldn’t be simpler or more hands-off—invaluable traits for any metropolitan cook who values both quality and convenience.

This silken stew finds its best mates in simple, rustic accompaniments.

Crusty bread is essential for sopping up the creamy broth, while a light arugula salad with a refreshing vinaigrette offers a peppery counterpoint.

For those who crave something more substantial, a side of roasted root vegetables or a simple pilaf can provide an earthy balance to the stew’s luxurious depths.

Slow Cooker Oyster Stew
Servings: 6

 

Ingredients

– 1 pint of fresh oysters, with their liquor
– 4 cups of whole milk
– 2 cups of heavy cream
– 1/4 cup of unsalted butter
– 1 medium onion, finely chopped
– 2 celery stalks, finely chopped
– 4 garlic cloves, minced
– 1 teaspoon of salt
– 1/2 teaspoon of freshly ground black pepper
– 1/4 teaspoon of cayenne pepper (optional)
– 1 bay leaf
– Chopped fresh parsley, for garnish
– Oyster crackers or saltine crackers, for serving

Directions

1. Begin by checking your oysters, ensuring they’re clean and free from any shell fragments.

2. Melt butter in a skillet over medium heat. Sauté the onion and celery until they are soft and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.

3. Transfer the sautéed vegetables to the slow cooker.

4. Stir in the milk, heavy cream, salt, black pepper, cayenne pepper (if using), and bay leaf.

5. Gently pour in the oysters, along with their liquor, to avoid breaking the tender meat.

6. Cover and cook on low for 1.5 to 2 hours. It’s crucial to keep the heat low to prevent the milk from curdling and the oysters from becoming tough.

7. Remove the bay leaf before serving.

8. Ladle the stew into bowls and garnish with fresh parsley. Serve with a side of oyster crackers or saltines.

Variations & Tips

– For added depth, include a splash of dry sherry into the stew during the last 15 minutes of cooking.

– Some like to add diced potatoes to their oyster stew. If you’d like to incorporate them, add 1 cup of diced potatoes along with the sautéed vegetables for a heartier dish.

– Remember, dairy and high heat aren’t the best of friends. Keep the slow cooker on low to prevent the milk base from separating.

– Fresh herbs like thyme and chives can complement the flavors in the stew wonderfully. Feel free to sprinkle some in as you garnish.

– While fresh oysters are the star, pantry staples like canned or even smoked oysters can offer a twist on tradition for those with limited fresh seafood options. Adjust cooking times accordingly since they’re already cooked.

Morgan’s parting reminder: Good things come to those who wait, and this Slow Cooker Oyster Stew is no exception.

Patience will be rewarded with a creamy, dreamy stew that warms the soul. Enjoy!

Source: cooktopcove.com