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Oyster Stew with Brie and Spinach Recipe

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4.2 from 14 reviews

  • Author: Lea
  • Total Time: 50 minutes
  • Yield: 8 servings

Description

This rich and comforting Oyster Stew features tender oysters simmered in a creamy broth infused with aromatic vegetables and herbs, enhanced with melted Brie cheese and fresh spinach for added depth and nutrition. Perfect for a cozy dinner, this stew combines classic flavors with a luxurious twist.

Ingredients

Seafood

  • 2 (16-ounce) containers standard oysters (undrained)

Vegetables & Aromatics

  • 1/2 large onion, diced
  • 3 celery ribs, diced
  • 2 garlic cloves, minced
  • 1 1/2 (6-ounce) packages fresh baby spinach
  • 2 tablespoons chopped fresh parsley

Dairy

  • 10 tablespoons butter
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 (7-ounce) Brie round, rind removed and cut into pieces

Pantry

  • 1/2 cup all-purpose flour
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon hot sauce
  • 4 cups water (for cooking oysters)

Instructions

  1. Prepare Oysters: In a large saucepan, combine the oysters with their liquid and add 4 cups of water. Bring the mixture to a simmer and cook just until the edges of the oysters begin to curl, about 8 minutes. Strain the mixture through a fine strainer, reserving the oysters separately and measuring out 5 cups of the oyster broth liquid. Set both aside.
  2. Sauté Vegetables: In a Dutch oven, melt the butter over medium heat. Add the diced onion and celery, cooking for about 5 minutes until softened and translucent.
  3. Add Garlic: Stir in the minced garlic and cook for an additional 2 minutes to release its aroma without browning.
  4. Make Roux: Sprinkle the flour over the softened vegetables, stirring constantly for 1 minute to cook out the raw flour taste and create a roux base for the stew.
  5. Add Liquids: Gradually whisk in the whole milk, heavy cream, and the reserved 5 cups of oyster broth, ensuring there are no lumps and the mixture is smooth.
  6. Season Stew: Incorporate Worcestershire sauce, salt, black pepper, white pepper, dried thyme, bay leaf, and hot sauce into the simmering broth to build complexity and depth in flavor.
  7. Simmer: Allow the stew to simmer uncovered for 20 minutes, letting the flavors meld and the broth thicken slightly.
  8. Add Spinach: Stir in the fresh baby spinach and cook for 2 minutes until the spinach wilts and integrates with the stew.
  9. Melt Brie: Add the pieces of Brie cheese and stir gently until the cheese melts fully into the stew, creating a creamy texture and rich flavor.
  10. Combine Oysters and Garnish: Finally, fold in the cooked oysters and sprinkle chopped fresh parsley over the stew. Remove from heat and serve immediately, ideally with crackers on the side.

Notes

  • Do not overcook the oysters to prevent a rubbery texture; they should just start to curl at the edges.
  • Removing the rind from the Brie ensures a smooth melt without bitterness.
  • Adjust hot sauce according to your preferred spice level.
  • Serve immediately after cooking to enjoy the stew at its best creaminess and flavor.
  • Crackers are a classic accompaniment to oyster stew, adding a delightful crunch.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesbylea.com/oyster-stew-with-brie-and-spinach-recipe/