Drain oysters, reserving liquid. Remove any shell pieces. Set oyster and liquid aside.
Creamy traditional oyster stew is perfect for warming up on a cool winter day.
Servings and Ingredients
|1 pt.||fresh shucked oysters, undrained|
|¼ c.||Hy-Vee salted butter|
|2||shallots, finely chopped|
|½ c.||celery, finely chopped|
|2 tbsp.||Hy-Vee all-purpose flour|
|½ tsp.||Hy-Vee salt, plus additional to taste|
|¼ tsp.||Hy-Vee black pepper, plus additional to taste|
|3 dash(es)||bottled hot sauce|
|2 c.||Hy-Vee whole milk|
|2 c.||Hy-Vee half-and-half|
|Fresh Italian parsley, chopped, for garnish|
|Oyster crackers, for serving|
Things To Grab
- Large saucepan
Heat butter in a large saucepan over medium heat. Add shallots and celery. Cook for 5 to 7 minutes or until softened. Stir in flour, salt, black pepper, and hot sauce. Cook and stir for 2 minutes. Slowly whisk in milk and half-and-half. Bringing to a simmer, do not boil.
Stir in undrained oysters. Cook for 3 to 5 minutes or until oysters curl around the edges. Stir in oyster liquid; heat through. Season to taste with salt and black pepper. Garnish with parsley, if desired. Serve with oyster crackers.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 55mg
- Sodium: 420mg
- Total Carbohydrates: 20g
- Protein: 10g
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