Recipes and Cooking Classic Oyster Stew 4.2 (36) 1 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2009 Print Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 25 mins Servings: 10 Jump to Nutrition Facts Ingredients 3 ounce shucked oysters, undrained (about 1 lb.) 4 cup whole milk 2 cup whipping cream 7 tablespoon unsalted butter 1 large yellow onion, finely chopped (1 cup) 1 stalk celery, finely chopped (1/2 cup) ¾ teaspoon kosher salt 3 tablespoon all-purpose flour Freshly ground black pepper cayenne pepper Snipped fresh Italian (flat-leaf) parsley Directions Drain oysters, reserving liquor. Inspect oysters and remove any bit of shell. Set aside oysters and liquor. In medium saucepan heat milk and cream just to simmering; keep warm. In Dutch oven heat 4 tablespoons of the butter over medium heat. When butter is melted and bubbling, add onion, celery, and 1/2 teaspoon of the salt, stirring well to coat in butter. Cook slowly, about 10 minutes, stirring often until onion is tender and translucent. Sprinkle flour over vegetable mixture. Cook 2 minutes more, stirring well to blend in the flour. Slowly whisk in the hot milk and cream; ring mixture back to a low simmer, stirring occasionally. Meanwhile, in a 12-inch nonstick skillet heat remaining 3 tablespoons butter over medium heat until hot and bubbly. Add drained oysters in a single layer. Sprinkle remaining salt and a few grinds of black pepper. Cook just until oysters begin to curl around the edges and gills are slightly exposed. Transfer oysters to the milk mixture in Dutch oven. Turn off heat. Add oyster liquor to hot skillet. Cook 2 to 3 minutes, until liquor comes to boiling. Immediately transfer to stew in Dutch oven; stir. Sprinkle cayenne and stir in. Cover and let stand for 10 minutes. Sprinkle servings with parsley. Print Nutrition Facts (per serving) 342 Calories 30g Fat 11g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 342 % Daily Value * Total Fat 30g 38% Saturated Fat 18g 90% Cholesterol 121mg 40% Sodium 303mg 13% Total Carbohydrate 11g 4% Total Sugars 6g Protein 8g Vitamin C 3mg 15% Calcium 171.6mg 13% Iron 3.2mg 18% Potassium 284mg 6% Folate, total 20.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.