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Christmas Eve Oyster Stew

A warm and comforting oyster stew perfect for Christmas Eve, rich in flavor and easy to prepare with fresh ingredients.
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Prep Time 1 minute
Cook Time 20 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Seafood
Calories: 1400
Ingredients Method Notes

Ingredients
  

For the stew
  • 1 container (16 oz) fresh raw oysters, with their liquid Quality matters; look for oysters that smell clean and briny.
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup water, just enough to cover the oysters Use only enough to cover the oysters without making the stew watery.
  • 1 stick (1/2 cup) butter Use unsalted butter if control over salt is needed.
  • 2 cups whole milk Can substitute with half-and-half for a richer stew.
For serving
  • Oyster crackers or crusty bread These serve to soak up the soup.
  • Chopped fresh parsley or chives (optional) Adds a fresh finish to the stew.

Method
 

Preparation
  1. Put the oysters and all of their juice into a large saucepan or Dutch oven. Sprinkle in the salt and black pepper for flavor.
  2. Pour in enough water to just cover the oysters, about 1 cup.
Cooking
  1. Heat the pan over medium heat without boiling hard. Cook until the edges of the oysters begin to curl, usually about 10 to 15 minutes.
  2. Add the butter and milk, then heat gently until the butter melts and the stew is steaming hot. Do not let it boil.
Final Steps
  1. Taste the stew and adjust the seasoning with more salt or pepper if needed.
  2. Ladle the stew into warm bowls and serve right away with oyster crackers or crusty bread. Optionally, top with fresh herbs.
Storage
  1. Refrigerate leftovers in a covered container for up to 2 days. Reheat slowly over low heat.
  2. Freezing is not recommended for best texture, but can be done for up to 1 month.

Notes

Oysters should not be boiled too hard to avoid tough texture. Be sure to taste before serving to adjust seasoning as necessary.