Oyster Stew for One or Two

Oyster Stew for One or Two

15 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
blondlady
Recipe by  blondlady

“Wonderful main meal stew using 8-ounce container of oysters. Good served with toasted and buttered thick sliced bread and simple fruit, such as canned peaches. If stew is too thick, thin with a little more milk. If your oysters are large, they may be cut after cooking into smaller pieces.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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Directions

  1. Melt the butter in a heavy-bottomed skillet or wok over medium-high heat; cook and stir the celery and garlic in the butter until the celery is soft, 5 to 7 minutes. Add the flour and stir, scraping the bottom of pan until flour is lightly toasted. Slowly add the milk and half-and-half to the roux, stirring constantly. Stir the onion powder, parsley, and salt into the mixture. Reduce heat to medium-low; continue cooking and stirring until the mixture bubbles and thickens, 5 to 7 minutes.
  2. Add the oysters with the liquid from the container to the mixture; cook until the edges of the oysters curl, about 5 minutes more. Season with pepper just before serving.

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Reviews (15)

Rate This Recipe
Missi K
32

Missi K

Simple & easy to make. Creamy, flavorful, quick. What more could you ask for? I didn't change a THING!

Mitsue
9

Mitsue

Wonderful! Easy to make, it took no time at all, was thick and creamy and yummy in my tummy.

RixiRox
8

RixiRox

Superb recipe1 I use half n half in lieu of milk and heavy cream in lieu of half n half. I also add to Blondlady's recipe, one pinch of cayenne and 3 pinches of old bay and lace well with Sherry. I even add some of the Sherry to the stew too!

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 325 cal
  • 16%
  • Fat
  • 20.4 g
  • 31%
  • Carbs
  • 17.8 g
  • 6%
  • Protein
  • 17.5 g
  • 35%
  • Cholesterol
  • 113 mg
  • 38%
  • Sodium
  • 871 mg
  • 35%

Based on a 2,000 calorie diet

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