Modern Oyster Stew
A modernized version of classic oyster stew, featuring plump oysters in a creamy, flavorful broth.
Ingredients
- 1 pint Fresh Oysters (About 1 pint, shucked, with their liquor)
- 4 cups Whole Milk
- 0.25 cup Unsalted Butter
- 0.5 tablespoon Salt
- 0.125 teaspoon Black Pepper
- 0 as needed Oyster Crackers (For serving)
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Instructions
- 1Place oysters in a colander and gently pour 3/4 cup of cold water over them to rinse. Carefully pick over oysters to remove any shell fragments. Reserve the oyster liquor.
- 2Heat the reserved oyster liquor in a saucepan over medium heat until it reaches a gentle boil. Strain the liquor through a double layer of cheesecloth to remove any sediment.
- 3Add the oysters to the strained liquor and cook until they are plump and the edges begin to curl, about 3-5 minutes.
- 4Remove the oysters with a skimmer and place them in a tureen or individual bowls. Add the butter, salt, and pepper. Strain the oyster liquor a second time and add it to the tureen, followed by the scalded milk. Serve immediately with oyster crackers.
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