If you follow me on instagram, you may have noticed that I’m a bit obsessed with oysters and I’ve waxed lyrical about their health benefits here. While I usually enjoy them raw, I’m in love with Daphne’s simple and delicious oyster stew recipe. YUM. Oh, and it’s it super good for you too. ~Emily
I’m a Southern LA gal (Louisiana that is) and I feel fortunate. We have a variety of seafood easily available nearly year ’round. Everything from shrimp, oysters, crawfish, various fresh and saltwater fish – I love them all.
Oysters are definitely one of my faves, and there are so many ways to enjoy them. This oyster stew really knocks my socks off – because it’s both delicious and simple to make.
Oysters are also a super nutrient-rich food, with more zinc than any other food on the planet. Zinc is one of the nutrients that’s crucial for thyroid health, helping to convert the inactive hormone the thyroid makes – T4 – into it’s more active form – T3. Along with zinc, oysters have selenium, iron, and fabulously nutrient dense fatty and amino acids, all of which are beautiful nutrients to support your thyroid.
That’s the excuse I use if I need one to indulge in oysters. It’s for the sake of my thyroid… You are welcome to use that excuse too, as your thyroid would also soak up all of their nutritional goodness. Your partner will also support your oyster indulgence, as the amino acids trigger increased production of sex hormones. Whoa!
In addition to the oysters, this stew has a great amount of fat from good, nutrient dense sources. It’s really the perfect stew, and especially great for cold, rainy days.
Oyster Stew Ingredients
- 1 onion, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 2 Tbsp butter, preferably from grass fed cows
- 1 large white baking potato, peeled & diced
- 12 oz. shrimp or seafood stock
- 1 bay leaf
- 8 oz. whole milk, raw if possible
- 2 tsp Himalayan salt or sea salt
- 1 sheet kelp
- 2 pints raw oysters, freshly shucked + their juice
- parsley for garnish (optional)
Oyster Stew Method
- In a medium stockpot over medium heat, melt the butter. Add onions and celery and allow to saute until they become aromatic. Add the garlic and stir.
- Add the stock, whole milk, bay leaf, potato, and salt.
- Add the kelp. You can fold it and place it into a metal tea strainer, then place the tea strainer into the stew to allow the nutrients into the stew. If you do not have a tea strainer, put the kelp directly into the stew. It will nearly dissolve, yet small black pieces will be visible in the stew. Either way is acceptable.
- Turn the heat to medium low, cover, and allow to simmer for 30 minutes, or until the potato is soft enough to poke with a fork.
- Using a stick blender, blend the stew pureeing the potato making it nice and thick.
- Add the oysters and the juice the oysters were held in. Allow to cook for about 10 minutes then serve. Add parsley to garnish if you please.
What are your favorite ways to eat oysters?
Daphne Olivier is a registered, yet unconventional dietitian who owns My Food Coach, her nutrition coaching practice. She has a passion for real food and how it affects the body. Daphne works with individuals and groups, in person and online.