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.

Prep Time12

Cook Time38

Total Time50

Course: Soup

Servings:

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