📖 Instructions

1. First thing's first—prep the oysters! Gently scrub them under cool running water to remove any grit or debris. Shuck the oysters carefully using an oyster knife (or get your fishmonger to do it for you!), reserving the oyster liquor. Make sure you don't cut yourself! Once shucked, chop the oysters into bite-sized pieces. It takes a little bit of practice, trust me.
2. Next, we make the broth. In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the finely chopped shallots or onions and cook for about 3–4 minutes until they soften up and become translucent. Don't burn them!
3. Add the flour to the pot and whisk constantly for about a minute until you get a smooth paste (this is called a roux). This will help thicken the stew. Cook it for a little longer if you want a darker roux. If it gets too thick, just add more liquid.
4. Gradually whisk in the chicken broth, ensuring no lumps form. You want a smooth, creamy base for the oysters. Bring it to a gentle simmer, stirring occasionally. It should start to smell wonderfully rich!
5. Stir in the cream sherry and the reserved oyster liquor. Give it another good stir. Then, carefully add the chopped oysters and the cream. Gently simmer for 5–7 minutes, or until the oysters are cooked through and slightly plump. You dont want to overcook the oysters. They should be tender but not rubbery.
6. Season with salt and white pepper. Taste and adjust the seasonings to your liking. A little squeeze of fresh lemon juice can add brightness at the very end, if you desire. There's a reason why oysters and lemon go so well together!
7. Finally, before serving, remove the stew from the heat and gently stir in the chopped fresh parsley or chives for a touch of freshness and color. The parsley will give it a nice herby flavor.
8. Ladle the oyster stew into warmed bowls and enjoy immediately. You can garnish with an extra sprinkle of freshly ground black pepper or a few oyster crackers on top, if you like. And voila! A perfect, comforting oyster stew to warm your soul (or at least your belly!)