Best Oyster Stew With Vegetables Recipes

MOM'S OYSTER STEW

Steps:

• Melt the butter in a saucepan over medium heat. Add the garlic, salt and pepper; cook and stir until fragrant, about 5 minutes. Stir in the milk and half-and-half, and transfer to the top of a double boiler. If you do not have one, set the pan of soup over a pan of simmering water.
• When the milk is hot, add the oysters and heat just until the oysters are opaque. Do not allow to boil. Season with fresh parsley, cayenne pepper and sherry. Go easy on the sherry until you are sure you like it in the stew.

OYSTER STEW WITH EVAPORATED MILK

Steps:

• Place the carrots, potatoes, onion, celery, and bouillon cubes in a stock pot; pour enough water over the vegetables to cover. Turn heat to medium-high and bring to a boil; allow to boil for 30 minutes. Add the oysters with their juices and 1 teaspoon black pepper; boil another 3 minutes; reduce heat to low. Stir in the evaporated milk and butter; cook and stir until the butter melts completely. Season with salt and pepper to serve.

OYSTER STEW WITH VEGETABLES

Steps:

• Cut up any large vegetables.
• In a 3 quart saucepan combine vegetables, onions, bouillon granules, peppers, bay leaf and 1/2 cup water.
• Bring to boiling.
• Reduce heat. Cover and simmer over medium heat 5 to 7 minutes.
• Do not drain.
• Stir in evaporated milk.
• Heat through.
• Add undrained oysters to vegetable mixture. Cook over medium heat about 5 minutes or until edges of oysters curl, stirring frequently.
• If using canned oysters, just heat through.
• Remove bay leaf.

CLASSIC OYSTER STEW RECIPE

Steps:

• Drain oysters, reserving oyster liquor (about 1 cup). Heat milk and oyster liquor in a small saucepan over medium heat, whisking occasionally to prevent scorching, 3 to 4 minutes or until mixture just begins to steam. Add oysters, and season with desired amount of salt and pepper. Cook 4 to 5 minutes or until the edges of the oysters just begin to curl. Remove pan from heat. Using a slotted spoon, transfer oysters to a plate to prevent them from overcooking.
• Melt butter in a large saucepan over medium heat. Add shallot and garlic, and cook, stirring often, 4 minutes or until tender. Sprinkle flour over shallot mixture, and cook, whisking constantly, 1 to 2 minutes or until completely incorporated and bubbly. Gradually whisk in half-and-half and next 3 ingredients. Bring to a boil, whisking constantly. Gradually stir in reserved milk mixture and oysters. Reduce heat to medium-low, and cook, stirring occasionally, just until warmed through. Season to taste with salt, pepper, lemon juice, and hot sauce. Serve with crackers.

OYSTER STEW

Steps:

• Heat butter in saucepan and add celery and onion. Cook, stirring, without browning, about 5 minutes.
• Add milk and cream and bring to the simmer. Add Worcestershire and Tabasco sauce, paprika, salt and pepper.
• Add oysters with their liquor and let simmer about three minutes or until oysters start to curl. Do not overcook or oysters will toughen. Serve in heated soup bowls with equal portions of parsley sprinkled on top.