Oyster Stew

Oyster Stew, Step by Step

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1. Tip the oysters into a sieve set over a bowl to catch the liquor. Pick over the oysters for any pieces of shell, then strain the liquor through a fine sieve into a second bowl.

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2. Melt the butter in a medium saucepan over medium-low heat. Add the shallot and celery and cook for 4 minutes, until soft but not coloured.

   Mark done Start 4 min timer

3. Pour in the milk, cream and oyster liquor and warm gently for 5 minutes, until steaming and just below a simmer. Do not let it boil.

   Mark done Start 5 min timer

4. Add the oysters, Worcestershire sauce, celery salt, cayenne and white pepper. Cook gently for 2 to 3 minutes, until the edges of the oysters curl and they look plump.

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5. Taste and adjust the seasoning. Ladle into warmed bowls, scatter with the parsley and a dusting of paprika and serve at once with oyster crackers.

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Notes for Getting It Right

• Do not let the stew boil at any point. Boiling splits the milk and turns the oysters hard and rubbery, and they need only two or three minutes of gentle heat.
• Keep the oyster liquor and strain it well. It carries all the flavour of the sea, and a gritty spoonful of shell spoils the stew.
• Serve it the moment it is ready, in warmed bowls. Oyster stew does not hold, and the oysters keep cooking in the heat of the pan if it stands.

What to Serve with Oyster Stew

• Oyster crackers
• Crusty bread
• Dry white wine

Keeping and Reheating

Best eaten at once. Leftovers keep in the fridge for 1 day and can be reheated very gently, but the oysters will be firmer. Do not freeze.

Oyster Stew: Questions and Answers

Oyster Stew Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.