Oysters are one of my favorite foods (well, I’m a seafood-lover in general!), because there’s just so many health benefits to eating them. Did you know that oysters contain more zinc than any other food? In case you didn’t know, they do— and zinc is essential to your immune system, overall healing, and body development! Not only that, but oysters are high in omega-3 fatty acids, as well as rich in potassium, magnesium, and iron. Did I mention that oysters have also been long touted as an aphrodisiac (perfect clean eats Valentine’s Day dinner, anyone?!). So, stop shuckin’ around, and whip up a bowl of this creamy, rich, indulgent oyster stew!
Oyster Stew (Serves 2)
1/4 Cup celery, diced
1/2 Cup red onion, diced
1 Clove garlic, diced
1 8-Ounce can of oysters
1/4 Teaspoon salt
1/4 Teaspoon pepper
1/4 Teaspoon paprika
1/4 Teaspoon hot sauce
2 Cups unsweetened plain almond milk
2-3 Tablespoons whole wheat flour
Optional: celery leaves, fresh chives
In a pan over the stove, sauté the onion, celery, and garlic over high heat until tender. Once tender, add in the salt, pepper, paprika, and hot sauce, and continue cooking for another minute or so. Next, add in the oysters, along with their juices. Meanwhile, in a separate pot, bring the almond milk to a simmer over low heat. Add in the whole wheat flour (how much depends on how thick you like your oyster stew— I added 3 tablespoons because I like a very thick stew), and whisk until all of the lumps are gone. Lastly, pour the thickened almond milk over top of the oyster mixture, and stir until combined. Serve with chopped celery leaves or chopped fresh chives as garnish.
Let me tell you— this stew is scrumptious! Akin to clam chowder, it’s creamy without being overly seafood-y, with just the right hint of seasonings. Definitely try this one out guys!