Creamy Oyster Stew with Brie and Spinach: A Modern Twist on a Classic

Indulge in the rich and comforting flavors of our Oyster Stew with Brie and Spinach, a contemporary take on the beloved Southern seafood staple. This velvety smooth stew is elevated with the addition of creamy brie cheese, which melts beautifully into the broth, creating an irresistible depth of flavor. Fresh spinach adds a touch of freshness and nutrients, making this a truly satisfying and wholesome meal.

Key Ingredients for the Best Oyster Stew

Let’s break down the essential ingredients that make this oyster stew truly special. Choosing high-quality ingredients will ensure the best possible flavor and texture.

• Fresh Oysters: The star of the show! Opt for 2 (16-ounce) cans of standard oysters. Crucially, reserve the oyster liquid – it’s packed with flavor and essential for the stew’s broth. Don’t discard it!
• Baby Spinach: A vibrant addition that adds color, nutrients, and a touch of freshness. We recommend about 9 ounces of baby spinach leaves, but feel free to adjust the amount to your liking.
• Milk and Heavy Cream: This dynamic duo creates the luxuriously creamy base of the stew. The combination provides the perfect balance of richness and body.
• A Touch of Heat: For a subtle kick, we like to add a dash of TABASCO Sauce. However, you can easily substitute red pepper flakes or cayenne pepper. Be cautious with the amount – less than 1/2 a teaspoon is usually sufficient, unless you prefer a spicier stew.
• Brie Cheese: This is where the magic happens! A 7-ounce round of brie cheese adds unparalleled creaminess and a delicate, slightly tangy flavor. Remember to remove the rind before adding it to the stew.

Step-by-Step Guide to Making Oyster Stew with Brie and Spinach

Follow these simple steps to create a restaurant-quality oyster stew in your own kitchen. Don’t be intimidated – this recipe is surprisingly easy to make!

1. Prepare the Oysters: In a large saucepan, combine the oysters and their liquid with 4 cups of water. Simmer gently until the edges of the oysters just begin to curl. This usually takes about 5-8 minutes. Be careful not to overcook them! Pour the oyster mixture through a strainer, reserving the oysters. Measure out 5 cups of the strained liquid; discard any remaining liquid. This reserved liquid forms the base of the flavorful broth.
2. Sauté the Aromatics: In a Dutch oven or large pot, melt butter over medium heat. Add the diced onion and celery and cook for about 5 minutes, or until softened. Add the minced garlic and cook for another minute, until fragrant. These aromatics build the foundation of the stew’s flavor.
3. Create the Roux: Sprinkle the flour over the sautéed vegetables. Cook and stir continuously for 1 minute to create a roux. This helps to thicken the stew and prevent it from being too thin.
4. Build the Broth: Gradually whisk in the milk, heavy cream, and the reserved 5 cups of oyster liquid. Stir constantly to prevent lumps from forming.
5. Season and Simmer: Add the Worcestershire sauce, salt, black pepper, white pepper, dried thyme, bay leaf, and hot sauce (if using). Bring the stew to a simmer, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
6. Add the Spinach: Stir in the baby spinach and cook for 2 minutes, or until the spinach is wilted.
7. Melt in the Brie: Cut the brie cheese into small pieces and add it to the stew. Stir until the brie is completely melted and incorporated into the broth. This adds incredible creaminess and flavor.
8. Finish and Serve: Gently stir in the cooked oysters and fresh parsley. Remove from the heat and serve immediately with your favorite crackers or crusty bread.

Pro Tip: Don’t Overcook the Oysters!

The key to perfect oyster stew is to avoid overcooking the oysters. As soon as their edges start to curl, they’re done. Overcooked oysters become tough and rubbery, which will detract from the overall texture of the stew.

Storing and Reheating Your Oyster Stew

Leftover oyster stew can be stored in the refrigerator for up to 2 days. Due to the perishable nature of seafood, it’s best to consume it sooner rather than later.

To reheat, gently warm the stew in a saucepan over low heat. Avoid boiling, as this can cause the brie to separate. Freezing is not recommended for this recipe, as it can affect the texture and flavor of the stew.

Looking for More Oyster Recipes?

If you’re an oyster lover, you’ll want to check out these other delicious oyster recipes:

• Classic Oyster Stew
• Creamy Oyster Casserole
• Oysters Rockefeller Dip
• Oysters Rockefeller Bread Pudding
• Hearty Oyster and Wild Rice Soup

Oyster Stew with Brie and Spinach Recipe

This recipe provides detailed instructions and nutritional information for making our delicious Oyster Stew with Brie and Spinach.

Recipe Details

• Prep Time: 12 mins
• Cook Time: 38 mins
• Total Time: 50 mins
• Servings: 8

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

1. 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.
2. Pour mixture through a strainer. Set oysters aside and measure out 5 cups of liquid. Set liquid aside.
3. Melt butter in a Dutch oven. Add onion and celery and cook for 5 minutes to soften.
4. Add garlic and cook 2 more minutes.
5. Stir in flour. Cook and stir for 1 minute.
6. Gradually stir in milk, heavy cream, and the 5 cups of reserved oyster liquid.
7. Add Worcestershire sauce, salt black pepper, white pepper, thyme, bay leaf, and hot sauce.
8. Simmer uncovered for 20 minutes.
9. Stir in spinach and cook 2 minutes.
10. Cut brie into pieces and add it to the stew. Stir until melted.
11. 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.