Barefoot Contessa Oyster Stew Recipe
If you love seafood, Barefoot Contessa Oyster Stew is perfect. It’s creamy, warm and full of flavor. This recipe is simple but feels fancy. You can enjoy it on a cold night or for a special dinner.
Ingredients
- 2 pints fresh oysters with their liquor
- 4 tablespoons unsalted butter
- 1 medium onion chopped
- 2 cups whole milk
- 1 cup heavy cream
- Salt and freshly ground black pepper to taste
- 1 teaspoon fresh thyme or parsley optional
- Pinch of cayenne pepper optional for spice
Instructions
Melt Butter
- Heat butter in a large pot over medium heat until fully melted.
Cook Onion
- Add chopped onion. Sauté until soft and translucent, about 5 minutes.
Add Milk and Cream
- Pour in milk and heavy cream. Stir gently to combine with onions.
Season the Broth
- Add salt, black pepper, and optional thyme. Stir well to blend flavors.
Add Oysters
- Gently add oysters with their liquor. Cook 3–5 minutes until edges curl.
Check Seasoning
- Taste the stew. Adjust salt, pepper, or cayenne for flavor.
Simmer Gently
- Reduce heat. Let stew simmer for 5 minutes, stirring occasionally.
Serve
- Ladle into bowls. Garnish with parsley if desired. Serve immediately with bread.
Notes
- Use fresh, plump oysters for the best taste.
- Don’t overcook oysters; they become tough.
- Use unsalted butter to control salt level.
- Add cream gradually for smooth texture.
- Stir gently to avoid breaking oysters.