This rich and comforting oyster stew combines fresh oysters, creamy dairy, and simple aromatics for a cozy seafood dish perfect for chilly evenings.

Scale

1 pint fresh oysters with liquor

3 cups whole milk

1 cup heavy cream

4 tablespoons unsalted butter

1/2 cup celery finely chopped

1/2 cup onion minced

salt to taste

black pepper to taste

1/4 teaspoon cayenne pepper or paprika

fresh parsley chopped for garnish

optional add-ins: crumbled bacon, garlic, thyme

1. Melt butter in a heavy-bottomed pot over medium heat and sauté onion and celery until translucent.

2. Strain oyster liquor into the pot, simmer for a few minutes, then whisk in milk and cream over low heat.

3. Season with salt, pepper, and cayenne or paprika, tasting and adjusting for balance.

4. Add shucked oysters and cook until edges curl, about 2–3 minutes, then remove from heat to avoid overcooking.

5. Let stew rest briefly, ladle into warmed bowls, and garnish with parsley and paprika before serving.

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