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Amping up Oyster Stew

RedTop Apr 25, 2013 05:50 AM

Making a generous pot of Oyster Stew for dinner tonight, and would like suggestions for herbs/spices to add during the cooking.

Thank you.

  1. b
    betsydiver Apr 25, 2013 07:12 AM

    thyme? pepper? hot sauce?

    1. w
      wyogal Apr 25, 2013 07:18 AM

      How do you usually make it?

      3 Replies
      1. re: wyogal
        RedTop Apr 25, 2013 10:38 AM

        Never before.

        Starting with a roux; adding seafood stock, heavy cream, small diced potatoes, celery and onion. Then the oysters.

        So need the seasoning secret.

        1. re: RedTop
          wyogal Apr 25, 2013 10:44 AM

          a bit of nutmeg, maybe some bacon? salt to taste.
          If you've never made it, how do you know that this simple recipe is not fine as it is?

          1. re: RedTop
            Terrie H. Apr 25, 2013 12:19 PM

            A little Old Bay Seasoning, a little Worcestershire, and a little fresh thyme would be nice with your basic recipe. Go easy on whatever you end up using so it doesn't overpower your beautiful oysters.

        2. hotoynoodle Apr 25, 2013 09:11 AM

          coconut milk, ginger and lemongrass.

          1. pinehurst Apr 25, 2013 11:49 AM

            Lots of great suggestions, but I'm sort of a purist. Onions, butter, milk, cream, oysters (and their juices), potatoes, salt, liberal pepper and a dash or two of Worcestershire. That's my basic, but once you get the basic down, feel free to play about.

            1. m
              Maggie19 Apr 25, 2013 12:37 PM

              One large bay leaf. One dried Thai pepper-smashed.

              1. r
                RedTop Apr 25, 2013 03:03 PM

                I'm so torqued to get this done. Starting the roux just this minute.

                2 Replies
                1. re: RedTop
                  Terrie H. Apr 25, 2013 03:07 PM

                  What seasonings did you decide to use?

                  1. re: Terrie H.
                    RedTop Apr 26, 2013 03:14 AM

                    Pretty straight forward: thyme, two small bay leafs, and fresh ground black pepper only. But I did boil the small diced potatoes in a liberal dose of sea salt. Duh, completely forgot to bring the Old Bay to the table!

                    But the stew was delicious.

                    1. Best roux I ever made;
                    2. Absolutely largest oysters I've ever seen. Used two pints of Willapoint Farm Raised. A product of Washington State.

                    Next batch I WILL incorporate some of the other ingredients offered above. Thanks all!

                2. k
                  karenfinan Apr 27, 2013 08:45 PM

                  Less is more...if you want it to be oyster stew, it has very few ingredients. Just oysters, their liquor, butter, milk, salt and pepper. One or two oysters per spoonful. You can add all sorts of things, but it isn't oyster stew if you do.

                  1 Reply
                  1. re: karenfinan
                    RedTop Apr 28, 2013 04:36 AM

                    Interesting side note to my prep...

                    I looked at one of the pint containers I set aside after making the stew. There were instructions. Instruction one told me to drain all liquid and rinse the oysters with cold water before cooking. This, I did not do. I'm happy I was oblivious to this product instruction.

                  2. EricMM Apr 28, 2013 07:10 AM

                    Maybe it's just me, but I would leave out the celery (and old bay, which tastes mainly of celery). I'd keep it as simple as possible....most ideas here are great.

                    1 Reply
                    1. re: EricMM
                      hotoynoodle Apr 28, 2013 07:36 AM

                      with you on the celery. i dislike it in soups and stews. have entirely stopped using it in stock and broth too. most of it is so bitter now.

                    2. chefj Apr 28, 2013 10:38 AM

                      In Maryland it is a very simple affair
                      Just Oysters and their liquor, Butter, Salt and Pepper.(I add a sprinkle of Cayenne)
                      Heat oyster Liquor and Milk (do not boil).
                      Warm Oysters in Butter until they start to curl at edges.
                      Add hot Milk mixture. Season to taste and serve with Crackers.

                      1. Sue in Mt P Apr 28, 2013 10:42 AM

                        A little sherry?

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