As I nodded yes, she added laughing, “It’s a lot better than you would think, isn’t it?” Becca is from Biloxi, Mississippi and is well acquainted with this Southern stew. It’s normally eaten around Christmas, but I thought it might make a good Lenten dish. Those of you acquainted with oyster stew, know how good it is. Those of you who aren’t, you might sort of cringe at the very idea, like I did the first time I heard of it. You’ll just have to take my word for it. It’s beyond good. It’s lick-the-plate-of-every-last-drop good. Even if you are not a big fan of raw oysters, but you like shellfish like clams or scallops, you’ll be fine with this stew. It reminds me a lot of a really good cream of mushroom soup, but with oysters instead of mushrooms.
Fresh or Jarred Oysters?
About the oysters. You can use freshly shucked, if you have access to them. Though, you’ll need quite a few for this stew. We used jarred oysters that we found in the refrigerated seafood section of our local grocery store (Raley’s). I’ve since seen them in practically every grocery store I’ve been to in my area. So, I assume the jarred oysters are not that hard to find. And they’ll likely be much more cost effective than freshly shucked.
We recommend jarred shucked oysters for ease and economy in this recipe. It’s easy to find jarred oysters in the refrigerated section near the seafood counter at your local grocery store. Make sure you save the liquid the oysters are jarred in. You can also find canned oysters. They will be less flavorful, but can still work in this recipe. Buy the plain canned oysters, not the smoked kind, unless you want that added smoky flavor. Shucked oysters are also sold in the freezer sections of some grocery stores (especially Asian ones). However, you’ll lose that wonderful briny flavor you’ll want in this soup. If you’re able to get great fresh oysters, here’s a Guide to Shucking Oysters at Home.
What to Serve with Oyster Stew
Southern Buttermilk Biscuits Cheese Biscuits Spinach Salad with Roasted Grapes and Warm Bacon Vinaigrette French Green Beans with Butter and Herbs Hummingbird Cake
If you use freshly shucked oysters, be sure to save the juice (or “liquor”) that comes out of the shells. You need it for the stew. If you want to vary things, add a splash of brandy, Madeira or white wine, and play around with the herbs. Mint, dill, or fennel fronds are all good alternatives. Rinse the oysters well, under cold water. Put them in a bowl. If you want the stew to be more like a smooth soup, purée until smooth.
