Ingredients for Antoine's Oyster Stew
- 2 pints fresh oysters
- 1 cup oyster liquor
- 6 tablespoons unsalted butter
- 1/4 cup flour
- 2 finely chopped celery stalks
- 2 minced garlic cloves
- 1 finely chopped yellow onion
- 1/4 cup chopped fresh parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup water
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How to Make Antoine's Oyster Stew
- In a 2-quart saucepan, combine 1 cup oyster liquor and 1 cup water. Bring to a simmer over medium heat.
- Add 2 pints of fresh oysters (liquor reserved) and simmer gently until the edges begin to curl, about 2 minutes.
- Carefully strain the oysters through a fine-mesh sieve set over a medium bowl, reserving both the oysters and their cooking liquid separately.
- In a 4-quart saucepan, melt 6 tablespoons of butter over medium-high heat.
- Whisk in 1/4 cup of flour and cook, stirring constantly, until golden brown (3-4 minutes).
- Reduce heat to medium. Add 2 finely chopped celery stalks, 2 minced garlic cloves, 1 finely chopped yellow onion, and 1/4 cup chopped fresh parsley.
- Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper (optional).
- Cook, stirring frequently with a wooden spoon, until the onions and celery are very soft (about 25 minutes).
- Stir in 2 cups of whole milk and 1 cup of heavy cream. Add the reserved oysters and their cooking liquid.
- Cook, stirring occasionally, until heated through (about 5 minutes). Do not boil.
- Serve immediately and enjoy your delicious Antoine's Oyster Stew!
Nutrition Information (Approximate per serving)
Sodium
70 g
Sugar
6g
Fat
184g
Carbs
12g
