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December 19, 2012

Oyster Stew

Every Christmas Eve, we fix a sumptuous soup dinner, starring the elegant oyster. Yes, there’s cream and butter. The road to sumptuosity is paved with cream and butter. Come on! It’s Christmas!

image from

Christmas Eve Oyster Stew
Karyl Bannister, Cook & Tell

4 Tablespoons (1/2 stick) butter
1 cup thinly sliced celery
1/4 cup finely chopped green bell pepper
3 Tablespoons finely chopped onion
1 pint shucked fresh oysters, drained (reserve the liquid)
2 cups homemade chicken stock or canned chicken broth
Salt and freshly ground white pepper
2 cups light cream or milk

Melt the butter in a medium saucepan over medium heat and saute the celery, bell pepper, and onion until the onion is limp and translucent, about 5 minutes. Add the oysters, reduce the heat to low, and saute for 3-4 minutes, or until their edges curl.

Stir in the reserved oyster liquid, stock or broth, and salt and white pepper to taste and heat gently. Heat the cream or milk in a separate small saucepan, then add it to the oyster mixture.

Don’t expect the stew to be thick. We’re talking oysters and cream here, and we like it fashionably thin. Serve hot.

Serves 4.

Karyl Bannister writes and illustrates the newsletter Cook & Tell, published ten times a year.


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