Name: Grand Central Station Oyster Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pint of fresh oysters, shucked, with their liquid; 4 tablespoons of unsalted butter; 1 small onion, finely diced; 2 cloves of garlic, minced; 2 tablespoons of all-purpose flour; 2 cups of whole milk; 1 cup of heavy cream; Salt and black pepper, to taste; 1 tablespoon of Worcestershire sauce; Dash of hot sauce (optional); Fresh parsley, chopped, for garnish

Instructions

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
Add the minced garlic to the pot and cook for an additional minute until fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux. Let it cook for 1-2 minutes to get rid of the raw flour taste.
Slowly pour in the oyster liquid while whisking continuously to avoid any lumps. Allow the mixture to thicken slightly.
Pour in the whole milk and heavy cream, stirring gently to combine. Let the mixture simmer for about 5 minutes until it thickens.
Add the Worcestershire sauce, salt, and black pepper to taste. For a bit of heat, you can also add a dash of hot sauce at this point.
Gently fold in the shucked oysters and let them simmer in the creamy broth for about 5 minutes, being careful not to overcook them.
Once the oysters are cooked through, taste the stew and adjust the seasoning if necessary. Remember that oysters release their own brininess, so be cautious with the salt.
Serve the Grand Central Station Oyster Stew hot, garnished with a sprinkle of fresh parsley for a pop of color and flavor.

Ingredients

Instructions

Nutrition Facts

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