Who can resist a delicious oyster stew? Just try not to spill any of the oyster liquor as you're shucking the oysters—it's a key ingredient for the stew. This recipe is creamy, brothy, and will have you reaching for seconds.
- 2 Tablespoons butter
- 1/4 Cup celery, diced
- 1/4 Cup yellow onion, diced
- 1/2 Cup dry vermouth
- 1 pint shucked oysters in their liquor
- 1 pint cream
- 1 Tablespoon fresh thyme, chopped
- 1 bay leaf
- Salt and pepper to taste
- Oyster crackers for serving, such as Westminster Bakers Co.
Step 1: In a 2 1/2-quart pot over medium heat, slowly melt 2 tablespoons butter. Add 1/4 cup diced celery and 1/4 cup diced yellow onion and cook until soft.
Step 2: Add 1/2 cup dry vermouth and cook for about 5 minutes, until the alcohol has burned off.
Step 3: Add 1 pint shucked oysters in their liquor, 1 pint cream, 1 tablespoon fresh chopped thyme and 1 whole bay leaf. Bring to a simmer. Simmer for 10 minutes.
Step 4: Remove bay leaf and serve with oyster crackers.