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
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Ingredients
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1 tablespoon
olive oil
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6 ounces
chorizo sausage, cut in 1/4" slices
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1
medium onion, chopped
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1 1/2 cups
whole milk
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1 cup
heavy cream
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1 cup
shucked oysters (about 12), liquor drained and reserved
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3 cups
spinach leaves, washed
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1 teaspoon
salt, or to taste
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1 teaspoon
freshly ground black pepper, or to taste
Directions
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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.
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Add onion to saucepan and sauté over medium heat until translucent, about 3 minutes.
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Add milk, cream and reserved oyster liquor to the onions. Bring to a boil and reduce heat to a simmer.
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Add spinach and cook briefly until wilted but still bright green.
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Add oysters and simmer until cooked through, about 2 minutes. Add salt and pepper to taste.
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Serve immediately in warm bowls.
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