Oysters are most often served raw, or smoked in a can, so it’s easy to forget about good ‘ol oyster stew. Not exactly chowder or bisque, oyster stew is an uncomplicated meal. It’s little more than oysters and milk (or cream) warmed in a pot. It’s perfect in its simplicity.
So why mess with perfection? Milk, that’s why. It’s not for everyone . If you’re one of those people, then you’ll be happy to know that oysters and coconut milk is not such a bad combination. In fact, it’s delicious.
This coconut milk oyster stew is briny, savory, buttery and slightly sweet from the coconut milk. Fresh chives and chunks of melting butter (or ghee) finish the dish, elevating it from good to amazing.
This recipe doesn’t hold back with the oysters, using only freshly shucked. However, canned oysters can be used instead, or in addition to, fresh oysters. Some fish counters also sell pints of shucked oysters. However you add oysters to the stew, you’ll be getting a good dose of zinc, plus a whole lot of other vitamins and minerals.
Time in the Kitchen: 25 minutes
- 1 tablespoon salted butter or ghee, plus more to taste (15 g)
- 1 celery stalk, thinly sliced
- 2 garlic cloves, finely chopped
- 13.5-ounce can full fat coconut milk (400 ml)
- 12 to 16 fresh oysters, shucked, or 1 8-ounce/236 ml can oysters, or 1 pint/473 ml shucked oysters (in all cases, reserve the juice)
- Chives, chopped, for garnish
In a medium-sized pot or saucepan, melt a tablespoon of butter/ghee over medium heat. Add celery, and cook 3 to 5 minutes, to soften the celery.
Add garlic, cook 1 to 2 minutes more, being careful not to burn the garlic.
Pour in coconut milk. Bring to a simmer. Add oysters and a tablespoon or more of reserved oyster liquid. Simmer 1 to 3 minutes, until oysters are just beginning to curl around the edges.
Add chives and more butter or ghee to each bowl. Salt to taste.