Barefoot Contessa Oyster Stew Recipe
The Barefoot Contessa Oyster Stew Recipe is a creamy, comforting dish that feels like a warm hug in a bowl. I love making this stew when evenings feel quiet and slow.
Ingredients
- Fresh oysters 2 pints, shucked, liquor reserved
- Unsalted butter 4 tablespoons
- Yellow onion 1 small, finely chopped
- Celery 1 stalk, finely chopped
- Whole milk 2 cups
- Heavy cream 1 cup
- Salt 1 teaspoon, or to taste
- Black pepper ½ teaspoon
- White pepper ¼ teaspoon
- Fresh parsley 2 tablespoons, chopped
- Hot sauce a few drops, optional
Instructions
Prepare the Oysters
- Drain oysters and save the liquid. Rinse oysters gently with cold water. Set them aside in a bowl.
Melt the Butter
- Place a heavy pot on medium heat. Add butter and let it melt slowly without browning.
Cook Onion and Celery
- Add onion and celery to the pot. Cook gently until soft and clear, stirring often.
Add Oyster Liquid
- Pour the reserved oyster liquid into the pot. Bring to a gentle simmer and cook five minutes.
Add Milk and Cream
- Slowly add milk and cream. Stir gently and keep heat low to avoid boiling.
Season the Stew
- Add salt, black pepper and white pepper. Stir carefully to blend flavors evenly.
Add the Oysters
- Add oysters to the pot. Cook gently until edges curl slightly, about three minutes.
Finish and Serve
- Turn off heat and add parsley. Taste and adjust seasoning. Serve warm with bread.
Notes
- Use very fresh oysters for the best taste and texture.
- Keep heat low to avoid tough oysters.
- Add a splash of cream at the end for extra richness.
- Use leeks instead of onion for a softer flavor.
- Add a pinch of nutmeg for gentle warmth.
- Serve immediately for the best texture.