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Oyster Stew

A creamy oyster stew served over buttered toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Oyster Stew

Ingredients

Directions

Prepare the oysters

  1. Strain the juice from the oysters into a stew pan.

  2. Bring the liquid to a boil.

  3. Remove the scum to leave clear liquid.

  4. Rinse the oysters in cold water.

  5. Add the rinsed oysters to the liquid.

Make the stew

  1. Stir in the cream or milk, butter, salt, and cayenne pepper.

Serve

  1. Prepare buttered, diced toast on a serving dish.

  2. Pour the oyster mixture over the toast, garnish with parsley, and serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Oyster + creamtop 17% of all pairs
    Smell alikemoderate
    Cooked together2,886 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Oysters
Provide the main flavour and tender, briny body of the stew.
Cream or milk
Adds richness and a smooth, creamy texture to the liquid.
Butter
Adds fat for richness and a silky mouthfeel.
Buttered toast
Gives a crisp, absorbent base that holds the hot stew.

The step that matters

Remove the scum to leave clear liquid. Skimming the foam that rises as the oyster liquor boils keeps the broth clear and stops off-flavours and grit from spoiling the stew.

Swap the parsley

How well each one fits the dish's main ingredients (oyster, cream, butter, pepper):

  1. Nutmegfits about as well
  2. Parsleythe original
  3. Celeryfits about as well
  4. Tarragonfits less well

Fit is the average pairing score against oyster, cream, butter, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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