Oyster Stew Recipe
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This first oyster stew recipe is really quick to prepare.
It's not low in cholesterol - egg yolks and cream - but I've read that if we eat healthily for 80% of the time, then we can please ourselves for the remaining 20% - sounds good to me ;-) Oysters themselves have cholesterol, but it's dietary cholesterol and there are no saturated fats - it's a minefield as there is a lot of bad publicity about cholesterol and it's not what it seems. We need cholesterol in our body - our cells have a lipid (fat) layer and our hormones are made using cholesterol. Statins are worth billions... doing nothing makes no money for bigPharma.
So - have this sort of food for high days and holidays - the potatoes are used to thicken the broth and it's full of goodness but don't have it too often if you have a family history of high cholesterol ;-)
Oyster Stew - to serve 4 (6 oysters each)
Ingredients:
- 24 oysters (shucked and juice retained)
- 1 medium onion, finely chopped
- 1lb (450g) peeled, diced potato
- 2 oz (50g) butter
- 1 pint (600ml) fish stock (or a water/wine mixture) including oyster juices
- 1/2 pint (300ml) milk
- 2 egg yolks
- 4 fl oz (100ml) cream
Method:
1. Sweat the Onions: Heat butter in a pan and sweat the onions without browning them.
2. Add Potatoes: Stir in the potatoes and sweat for another 10 minutes.
3. Simmer: Add the fish stock or water/wine mixture and simmer until the potatoes are soft, around 10 minutes.
4. Blend: Puree the mixture in a blender or push through a sieve, then return to the pan.
5. Stir in Oysters and Cream: Add the oysters and mix in the beaten egg yolks and cream. Remove from heat to prevent curdling.
6. Heat Gently: Return to heat and stir gently until the stew thickens and the oysters are cooked, around 5 minutes. Serve with hot, crusty bread.
Oysters used to be really cheap - food for the 'peasants' but they became a delicacy and were then priced out of the range of the ordinary folk. I expect they were cheap because they grew naturally, could be caught by people wanting to earn a living from the land and water and then sold to their contemporaries, much like all fish.
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Are oysters an aphrodisiac? Well, they contain zinc and that is vital for making enzymes and hormones, including testosterone which is needed for men to produce healthy sperm. Without enough zinc, male infertility can be compromised. This is the science behind the 'old wives' tale' which dates back long before we could explain the reasons why - it was anecdotal evidence, meaning that the men felt frisky after eating oysters - so tuck in fella! How many is too many? Price is going to be a factor here, but no more than 12 a day and a reasonable sized portion is 4-6 which will give you a lot of nutrients. |
You can shuck your own oysters or ask your fishmonger to do it for you. As you can see, it's a somewhat hazardous task, using a stubby knife and quite a bit of pressure to prise open the oyster shell. This man here is wearing a chain mesh glove to protect his hand in case the knife slips - the oysters will be a bit wet and slippery and so accidents do happen and you could easily cut yourself quite badly if you're not super careful.
Why should I only eat oysters when there's an R in the month?
In the Northern hemisphere, the general rule is to eat Native oysters from September through to April. Outside this time, they are spawning and the flesh becomes soft and milky. So, for sustainability reasons alone, you should not gather native oysters. Rock oysters can be eaten all year round.
In the Southern hemisphere, the opposite is true - they will be spawning through the main summer months, so the equivalent to four months in late spring through summer.
This next Oyster Stew recipe is traditionally served on Christmas Eve, but it's good any time of year - not just for Christmas.
I would be very careful when adding the seasoning - just try a little Worcester Sauce to begin with - adding more if you think it needs it.
Serve it into warm soup bowls - divide the oysters between them and then pour the broth over.
If you add loads of warm crusty bread to mop up the juices, you will have a lovely meal for 4 to 6 people. Just right for a simple but luxurious meal.
Christmas Eve Oyster Stew (serves 4-6)
Ingredients:
- 24 oysters (4-6 per portion)
- 2 pints (1.2 liters) milk
- 2 oz (50g) butter
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 1 green pepper, deseeded and diced
- 2 tsp Worcester sauce
- Salt and pepper to taste
Method:
1. Heat the Butter: In a large pan, melt the butter and gently fry the onion, garlic, and green pepper until softened (about 10 minutes). Avoid browning them.
2. Add Milk and Oysters: Pour in the milk and add the oysters. Simmer until the edges of the oysters begin to curl, approximately 3-4 minutes.
3. Seasoning: Add Worcester sauce and adjust salt and pepper to taste.
4. Serving: Divide the oysters into warm soup bowls and pour the broth over them. Enjoy with lots of warm, crusty bread.
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Nutritional facts Oysters are packed with minerals, vitamins, omega-3 fatty acids and are a good source of protein. They’re particularly high in B12, iron, zinc and copper. B12 is essential for good energy levels, mood, memory, skin and digestion. It’s necessary to convert carbs into glucose which is the useable form of energy in the body. Without it, you’ll be tired, might suffer with memory issues and perhaps get that tingling sensation in your toes. Zinc is useful for supporting your immune system and helps with wound healing. Interestingly, too much zinc can interfere with the absorption of copper and iron, but guess what! Mother Nature has provided copper and iron in the oysters ;-) |
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Oyster Stew Recipe
By Liz Alderson, Mar 21, 2017
Oyster Stew thickened with potato makes a hearty meal.
Prep Time: 5 minutes
Cook time: 20 minutes
Yield: 4 to 6
Main Ingredient: oysters, potato