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Oyster Stew

This stew is absurdly simple: just oysters in milk and butter. It is New England fisherman food, but there’s something elegant about it—maybe it’s that slick of butter that rests on top. Plus, it comes together in under 10 minutes
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Ingredients

Serves 4 as a starter

  • 4 cups whole milk
  • ½ cup butter
  • 1 tablespoon freshly ground black pepper
  • Salt
  • 24 shucked oysters in their water
  • 1 bunch chives cut into ½-inch pieces
  • Garlicky Herbed Croutons

Instructions

  • In a large pot on medium heat, stir together the milk and butter.
  • When the butter has melted and combined with the milk, season with the pepper and a healthy pinch of salt.
  • Bring the milk to a simmer, stir in the oysters, their water, and the chives.
  • Cook until the oysters start to curl around the edges, about 1 minute.
  • To serve, divide the stew among four bowls and top with croutons.
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Course; Fish / Stew