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
shucked oysters (about 12), liquor drained and reserved
spinach leaves, washed
salt, or to taste
freshly ground black pepper, or to taste
In This Recipe
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.