Sous Vide Oyster Stew

Old-fashioned oyster stew gets a modern twist when made in the Anova Sous Vide Precision Cooker. We like to serve ours with oyster crackers and hot sauce.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:20

Recipe Time: 01:00

Temperature : 120F / 48.9C

Ingredients

• 4 tablespoons unsalted butter
• 1 cup thinly sliced leeks
• 1 small garlic clove, minced
• 2 cups shucked oysters with liquid
• 2 cups whole milk
• 2 cups heavy cream
• 1 bay leaf
• Kosher salt and freshly ground black pepper

Directions

1. Set the Anova Sous Vide Precision Cooker to 120°F (48°C).
2. Melt the butter in a large skillet over medium heat. When the butter stops foaming, add the leeks and garlic. Cook, stirring frequently, until soft, about 5 minutes. Let cool.
3. Combine the oysters, milk, cream, bay leaf, and leek mixture in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer stew to a serving bowl and remove bay leaf. Season to taste with salt and pepper. Serve.