Print Options:

Mo’s Oyster Stew





Yields
Makes 5 1/2 cups; 4 servings

Notes: Mo's uses whole milk in this stew, which makes the wonderful, briny flavor of the oysters stand out. For a richer texture but milder oyster flavor, you can substitute half-and-half (light cream) for 1 to 2 cups of the milk. Serve the stew with dense, fresh sourdough bread.

 1 quart whole milk (see notes)
 1 pound shucked oysters in their liquor
  Salt and pepper
 2 tablespoons butter
Step 1
1

In a 2 1/2- to 3-quart pan over medium heat, stir milk often just until steaming, about 6 minutes; do not boil.

Step 2
2

Meanwhile, drain oysters (reserve liquor) and cut into bite-size pieces. Add oysters and liquor to milk and occasionally stir gently just until heated through, 3 to 4 minutes. Add salt and pepper to taste.

Step 3
3

Ladle stew evenly into four wide, shallow bowls and top each with 1/2 tablespoon butter.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories278
% Daily Value *
Total Fat 17g22%

Saturated Fat 9.4g47%
Cholesterol 112mg38%
Sodium 305mg14%
Total Carbohydrate 16g6%

Dietary Fiber 0.0g0%
Protein 16g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.