Oyster Stew with Shrimp and Sardines

This post is a little tardy as the oysters were part of our Real Good Fish CSF delivery last week.

Inspired by the Miyagi oysters from Tomales Bay in Marin County, I wanted to create a simple stew . But, first, you have to shuck them. Click to read my post HOW TO: Shuck Oysters.

Though this recipe feels luxurious, it's one you can easily pull off on a week night if you have the right ingredients. I added some fresh shrimp and sardines to the oysters to make a bigger pot though I didn't get to indulge because it has dairy and I'm still partially on my Whole30 Adventure. More on that soon because my month is almost up!

Ingredients serves 4

• freshly shucked oysters in their liquid, about 4 to 5 per person
• 2 T butter
• 1 T olive oil
• 2 medium shallots, minced
• 2 garlic cloves, peeled and minced
• 1/2 lb peeled shrimp
• 1 tin sardines
• freshly ground salt
• freshly ground pepper
• 4 C milk
• 1 C heavy cream
• hot sauce to taste, optional
• crackers for serving, optional

Procedure

In a large souppot or Dutch oven melt the butter in olive oil. Stir in the shallots and cook until shallots are softened and turning translucent. Add in garlic and stir till it becomes fragrant. Stir in the shrimp and cook until just pink and opaque

Stir in the milk, cream, liquid from the oysters. Bring to a simmer. Stir in the sardines and cook until just warmed through.

Turn the heat down so the liquid barely bubbles on the side of the pan. Drop the oysters into the liquid and cook them for just a minute. Their edges will begin to curl. You want them very tender, so don't over cook them.

Serve the stew right away with oyster crackers, if using. Serve with hot sauce on the side, if you want.