Oyster Stew with Brie and Spinach is a modern take on the southern seafood classic. Creamy and comforting, the melted brie makes it a little extra special and spinach is always a great addition to soup. The texture is wonderfully velvety.
Ingredients Notes
- Oysters– You’ll need 2 (16-ounce) cans of standard oysters. You will use the liquid the oysters are in so do not discard it.
- Baby Spinach– I add about 9 ounces of baby spinach leaves, but you can add less if you wish.
- Milk and Heavy Cream– a combination of the two makes the stew really creamy.
- Hot Sauce– I add a little TABASCO Sauce for some heat, but you could use red pepper flakes or cayenne pepper instead. (Use less than 1/2 a teaspoon unless you want it really spicy.)
- Brie Cheese– use a 7-ounce round. Cut the rind off and discard it.
How To Make Oyster Stew with Brie and Spinach
(More detailed instructions in recipe card below.)
- Cook the oysters. Add the oysters and their liquid to a large saucepan. along with 4 cups of water.. Simmer until the edges of the oysters start to curl. Pour them through a strainer. Set the oysters aside and measure out 5 cups of liquid. Throw any remaining liquid away.
- Cook the onions, celery, and garlic. Melt butter in a Dutch oven and cook the onion and celery for 5 minutes. Add the garlic and cook 1 minute.
- Add flour and cook 1 minute. Gradually mix in milk, heavy cream and the 5 cups of reserved oyster liquid.
- Add seasonings and simmer 20 minutes.
- Stir in spinach and cook 2 minutes.
- Add brie cheese. Stir until melted. Stir in oysters and parsley. Remove from heat.
Recipe Tip
Be sure to not overcook the oysters. As soon as the edges start to curl, they are cooked.
How To Store
Cool completely and then transfer to a storage container. Refrigerate for up to 2 days. Seafood is very perishable so I don’t like to keep leftovers as long as I keep other foods.
Reheat gently. Place in a saucepan. Don’t let it boil. Freezing is not recommended for this recipe.
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Oyster Stew with Brie and Spinach
Oyster Stew with Brie and Spinach is a modern take on the southern seafood classic. Creamy and comforting, the melted brie makes it a little extra special and spinach is always a great addition to soup.
Ingredients
- 2 (16-ounce) containers standard oysters, undrained
- 10 tablespoons butter
- 1/2 large onion, diced
- 3 celery ribs, diced
- 2 garlic cloves, minced
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon hot sauce
- 1 1/2 (6-ounce) packages fresh baby spinach
- 1 (7-ounce) Brie round, with rind cut off
- 2 tablespoons chopped fresh parsley
Instructions
- Dump oysters and their liquid into a large saucepan. Add 4 cups of water. Bring to a simmer and cook just until the edges of the oysters begin to curl, about 8 minutes.Pour mixture through a strainer. Set oysters aside and measure out 5 cups of liquid. Set liquid aside.
- Melt butter in a Dutch oven. Add onion and celery and cook for 5 minutes to soften.
- Add garlic and cook 2 more minutes.
- Stir in flour. Cook and stir for 1 minute.
- Gradually stir in milk, heavy cream, and the 5 cups of reserved oyster liquid.
- Add Worcestershire sauce, salt black pepper, white pepper, thyme, bay leaf, and hot sauce.
- Simmer uncovered for 20 minutes.
- Stir in spinach and cook 2 minutes.
- Cut brie into pieces and add it to the stew. Stir until melted.
- Finally, stir in oysters and parsley. Remove from heat and serve with crackers.
Nutrition
Calories: 336kcal | Carbohydrates: 11g | Protein: 9g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 770mg | Potassium: 213mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1021IU | Vitamin C: 3mg | Calcium: 152mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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