If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: If I can refrain from eating oysters as soon as they've been shucked, I like to cook them in a stew. This stew is a favorite. I love the contrast of the plump, slippery oysters with smoky, spicy chorizo and earthy spinach. The creamy broth, perfumed with oyster liquor, binds together the robust flavors and textures, creating a lovely one-bowl meal. —TasteFood
- 1 tablespoon olive oil
- 6 ounces chorizo sausage, cut in 1/4" slices
- 1 medium onion, chopped
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1 cup shucked oysters (about 12), liquor drained and reserved
- 3 cups spinach leaves, washed
- 1 teaspoon salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- Heat olive oil in a large sauce pan over medium heat. Add chorizo. Cook, stirring, until golden brown, 3-4 minutes. Transfer chorizo to a plate lined with a paper towel. Pour off all but 1 tablespoon fat from saucepan.
- Add onion to saucepan and sauté over medium heat until translucent, about 3 minutes.
- Add milk, cream and reserved oyster liquor to the onions. Bring to a boil and reduce heat to a simmer.
- Add spinach and cook briefly until wilted but still bright green.
- Add oysters and simmer until cooked through, about 2 minutes. Add salt and pepper to taste.
- Serve immediately in warm bowls.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Way to Prepare Oysters
Give Peas a Chance
Pea guacamole and other offensive foods
Warning: You might be offended.
Yogurt whipped cream: your new go-to.
Savor the season.
Bagel and lox, in a salad.
A board to go nuts over.