Stir in the fresh oysters along with their liquid. Cook over low heat for 3-5 minutes, or until the edges of the oysters curl slightly. Avoid overcooking, as the oysters can become tough.
Season the Stew:
Add salt and freshly ground black pepper to taste. For a little kick, sprinkle in the cayenne pepper.
Garnish and Serve:
Ladle the stew into bowls and garnish with fresh parsley.
Serve hot with crusty bread, oyster crackers, or a side salad.
Tips:
Richness: For an extra-decadent stew, substitute part of the milk with heavy cream.
Thicker Stew: Add 1 tablespoon of flour to the sautéed onion and celery before adding the milk to create a roux for a slightly thicker consistency.
Enhance Flavor: Add a splash of white wine or a dash of Old Bay seasoning for extra depth.
Enjoy your creamy, hearty Oyster Stew, a true classic! 🦪🥣😊
