Oyster St. Laurent

This French-Canadian oyster stew strips things down to the essentials: fresh oysters, butter, milk, and the oyster’s own liquor. No flour, no cream, no filler. The flavor here is entirely about the oysters themselves.

Boil the fresh oysters briefly first and save every drop of that cooking liquid. That concentrated oyster liquor gets stirred in right at the end, and it hits the bowl with an intense, briny punch that store-bought oyster stew can never match.

Simmer the oysters gently in the buttered milk for the full 20 minutes. The milk takes on a silky, seafood-infused richness as the oysters cook. Keep the heat low. If the milk boils hard it’ll curdle, and you’ll end up with a broken, grainy mess instead of a smooth stew.

Pro Tips

• Taste the stew frequently as it simmers, just as the directions say. The salt level changes as the oysters release their brine, so season at the end rather than the beginning.
• Warm the milk before adding the oysters. Cold milk hitting a hot pan shocks the oysters and can toughen them.
• Serve immediately after adding the liquor and bringing it back to a boil. This stew does not reheat well. The oysters turn rubbery if cooked twice.

Variations

• Add a pinch of cayenne or a few dashes of hot sauce for warmth that cuts through the richness.
• Float oyster crackers or crusty bread on top for a classic New England presentation.
• Stir in a splash of dry white wine along with the oyster liquor for added acidity.