Oyster Stew

I made this stew after I bought a dozen of fresh oysters at Goose Point Oyster Farm in Washington State. They were much bigger than the usual medium size and therefore were not easy to be opened and eaten raw, which is the best way to eat oysters of course. I’m not adding any bacon or other smokey, greasy meats, but instead keeping this stew light and aromatic with the addition of white wine and saffron.

Recipe: Flavourful Oyster Stew

  • 9-12 medium to large oysters in shells, or 1.5 cups shucked oysters
  • 1 leek
  • 1 carrot
  • 2 large potatoes
  • 1 bay leaf
  • 1/3 cup white wine
  • 1/2 cup broccoli florets
  • pinch of saffron
  • 1 cup milk
  • chopped parsley to serve

Serves 4.

Preheat a gas barbecue or an oven to 450 degrees F. Place oysters in a baking pan and grill or bake until they open slightly (2-3 minutes on the barbecue, ~10 min in the oven). Take the oysters out, preserving the liquor (the liquid that comes out of the oysters). Drain the liquor into a cup.

Let the oysters cool. After this, it is much easier to open them and remove the meat, again saving as much liquor as possible in the process. Discard any oysters that don’t open at all.

Cut leeks (white and light green part only) in quarter circles. Finely chop the carrot. Add vegetable oil to the bottom of the pot, just enough to coat the bottom. Saute leeks and carrot for about 3 minutes.

Meanwhile, peel and chop potatoes and add them to the pot. Saute for another 3 minutes.

Add just enough water to cover everything in the pot. Cook on medium for 10 minutes.

Add broccoli, white wine, and saffron. Add water, if necessary, to cover everything in the pot. Cook on medium for another 5 minutes.

Add chopped oyster meat and warm milk. Remove from the heat.

Add chopped parsley to taste and serve.

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