Oyster Stew

oyster stewIt’s summertime and that means people will be eating their favorite foods. No, I’m not talking about just barbeque. Oysters are popular this time of year too, which could be a good thing when it comes to your health. Why, you ask? Well, because they are full of nutrients that can do wonders for your body. For example, oysters are a great source of zinc, which is a mineral that plays a vital role in eye health and vision. Zinc is found in the retina and it allows vitamin A to create a pigment called melanin. This protects the eye. Zinc could also improve your night vision, according to some studies. As if that weren’t enough reason to eat oysters, they’re also high in protein and are a good source of phosphorus, calcium, and potassium.

If you’re not a fan of raw oysters, that doesn’t mean you have to avoid them altogether. They can be prepared several different ways, including adding them to a stew. Stews tend to be more popular in the winter months; however, this recipe is great for a cool summer night. By making the meal yourself, you’re saving yourself extra calories. Many oyster stew recipes include butter and cream. This one uses extra virgin olive oil instead of butter and does not need cream. And guess what? It’s still delicious!

Ingredients:

  • 1 tablespoon avocado oil
  • 2 cups diced onion
  • 1 cup diced celery
  • 1/2 cup dry white wine
  • 3 tablespoons flour
  • 2 8-ounce bottles of clam juice
  • 1 pound red-skinned or new potatoes, diced into cubes
  • 1 pound shucked oysters, coarsely chopped (reserve the juice)
  • 1 1/2 cups 2 percent or whole milk
  • 2 tablespoons each of chopped fresh parsley and chives

Directions:

  1. Heat oil over medium heat in a large pot.
  2. Add the onion and celery and sprinkle with salt and pepper. Cook until vegetables start to soften, about 4 to 5 minutes.
  3. Add wine, clam juice and potatoes.  Cover and bring to a low simmer for 10 to 15 minutes until the potatoes are tender.
  4. Whisk 1/2 cup milk of with flour until smooth, and stir into the stew. Add remaining milk and let simmer over medium low heat, stirring until it thickens.
  5. Stir in oysters with oyster juice. Reduce to a low simmer and then remove it from the heat.
  6. Stir in the parsley and chives. Let stew stand for 5 minutes to finish cooking the oysters and then serve immediately.