Oyster stew is easy to make and tastes great with seafood. The recipe is rich, creamy, and comes together quickly. It’s perfect for a special holiday dinner but simple enough to whip up anytime!.
Oyster stew is a tasty and comforting seafood dish that is made with oysters, milk or cream, and different spices. But like any dairy-based dish, there are food safety concerns around storing leftovers. So how long does oyster stew last in the fridge?.
Here is everything you need to know about how long oyster stew lasts in the fridge, how to store it properly, how to freeze it, and how to safely reheat it.
Overview of Oyster Stew
Oyster stew is a classic dish that typically consists of
- Shucked oysters and their liquor
- Milk or cream
- Butter
- Vegetables like onions, carrots, celery, and potatoes
- Thickeners like flour or cornstarch
- Seasonings like salt, pepper, parsley, thyme
The oysters are gently cooked in the hot dairy base just until they begin to curl. Overcooking makes the oysters tough and rubbery.
Part of oyster stew’s appeal is the fresh briny oyster flavor complemented by rich, velvety milk or cream. But this dairy component also reduces its fridge life compared to stews without milk products.
How Long Does Oyster Stew Last Refrigerated?
Oyster stew will last 3-4 days in the refrigerator when stored properly.
Cooked oysters on their own can be fridge-stored for 2-3 days. But the addition of milk or cream shortens the lifespan.
Here are the standard fridge life guidelines:
- Freshly cooked oyster stew: 3-4 days
- Leftover oyster stew: 3-4 days
- Oyster stew made with heavy cream instead of milk: 2-3 days (due to higher fat content)
Make sure to transfer any leftover oyster stew to an airtight container within 2 hours of cooking, Keep the container tightly sealed in the fridge
Do not store oyster stew at room temperature, as bacteria can multiply quickly in the warm temperatures. Refrigeration is critical for safety.
Signs Oyster Stew Has Spoiled
Oyster stew that has sat too long in the fridge will show signs of spoilage including
- Sour smell
- Curdled or stringy texture
- Milk/cream separates from the broth
- Mushy, rubbery oysters
- Mold growth
- Change in color
If you notice any of these warning signs, it’s best to discard the oyster stew. Consuming spoiled oyster stew can potentially cause food poisoning. Don’t take risks with seafood products.
When stored properly, oyster stew remains creamy, white in color, and has plump oysters in an opaque broth. The stew should smell mildly briny but not fishy or sour.
Storing Oyster Stew Safely
To get the maximum 3-4 days of fridge life from your oyster stew, follow these storage tips:
- Refrigerate within 2 hours of cooking.
- Divide into shallow containers to ensure even cooling.
- Cover tightly with airtight lids.
- Use leftovers within 3-4 days.
- Label containers with dates.
- Check for signs of spoilage before consuming.
Glass and plastic containers with tight-fitting lids work best. Avoid storing oyster stew in metal containers, as the salt and acidity can react with the metal.
For optimal food safety, consume leftover oyster stew within 4 days and don’t rely on your nose or taste to determine if it’s gone bad after that point. Play it safe when dealing with seafood.
Can You Freeze Oyster Stew?
You can freeze oyster stew, but it’s not necessarily recommended. The texture tends to deteriorate after thawing.
Here are some freezing tips if you wish to store oyster stew long-term:
- Cool stew fully before freezing.
- Use freezer-safe airtight containers.
- Leave 1⁄2 inch headspace to allow for expansion.
- Add anti-freeze packet to absorb moisture.
- Label container with date and contents.
- Freeze for up to 2-3 months.
The milk or cream may curdle and separate after thawing. The oysters can also turn rubbery. Fortunately, you can smooth out the texture by stirring in a bit of fresh cream after thawing and reheating.
For best results though, try to consume oyster stew within the recommended 3-4 day fridge life. Freezing is better suited for stews without cream.
How to Reheat Oyster Stew
When reheating leftover oyster stew from the fridge or freezer, low and slow warming is key. Here are some safe reheating tips:
- Thaw frozen oyster stew overnight in the fridge before reheating.
- Heat oyster stew gently on the stovetop over low.
- Stir frequently to distribute heat evenly.
- Bring just to a simmer, do not boil.
- If too thick, thin with milk, half & half, or cream.
- Cook only until heated through, about 5 minutes.
- Avoid overcooking oysters or they’ll become rubbery.
Microwave reheating is not recommended, as it can create hotspots that curdle the dairy. Slow warming on the stovetop with constant stirring is best.
Once reheated, consume any leftover oyster stew within a day or two. Don’t try to re-freeze thawed oyster stew.
Storing Cooked Oysters on Their Own
If you have cooked oysters without the milk or cream base, follow these fridge life guidelines:
- Freshly cooked oysters: 2-3 days
- Canned/smoked oysters: 3-5 days
- Refrigerate in airtight container
- Discard if smells fishy or has off color/texture
Cooked oyster meats will generally keep a bit longer than oyster stew. But still eat within 3-5 days and monitor closely for any signs of spoilage.
Summary of Oyster Stew Fridge Life
To recap, follow these guidelines for maximizing the shelf life of your oyster stew:
- Refrigerate within 2 hours of cooking.
- Use airtight containers and refrigerate.
- Consume freshly made oyster stew within 3-4 days.
- Cooked oysters alone last 2-5 days in the fridge.
- Don’t rely on smell or taste alone to determine safety.
- Discard if you see any signs of spoilage.
- Freeze for up to 2-3 months if necessary.
- Reheat gently on the stovetop over low heat until simmering.
With proper storage methods, you can safely enjoy oyster stew for up to 4 days refrigerated. Be mindful of handling seafood safely and you’ll be able to savor every last spoonful of this comforting classic dish.
How to Make Oyster Stew
Before I made this for the first time, I assumed it was a complicated process. But the truth is, this recipe is super easy to make!.
- Prep oysters: Drain oysters and reserve their liquid. Strain the liquid you saved through two layers of cheesecloth if it is very rough.
- Start the broth: In a large saucepan, melt the butter. Add minced garlic and cook for 1 minute. Add the flour and mix it in with a whisk. I like to use this flat whisk for this.
- Add salt, Worcestershire sauce, and hot pepper sauce to the broth and stir them in. Cook for 1 minute, whisking gently all the while. Add strained oyster juice, followed by the milk. Cook over low to medium-low heat until mixture is steaming. After that, lower the heat and let it cook for 10 minutes.
- Put in the oysters. Cook for two more minutes, or until the oysters begin to curl. If you want, you can add freshly ground black pepper and chopped parsley on top.
A Few Oyster Stew FAQ’s and Tips
There are a few things I’ve learned over the years, to make this stew as good as possible:
- Can I use canned oysters? Well, you surely can. Though, the stew is only as good as the things you put in it, just like most things in the world. I highly recommend fresh shucked oysters for this stew. But if you’ve never done it before, shucking oysters can be really hard. During the holidays, some of our local grocery stores sell fresh shucked oysters, which is always my first choice. Fresh shucked oysters that are not smoked and packed in water are the next best thing. You can find these online and at the seafood counters in your local grocery stores. Last but not least, you can use canned oysters if that’s what you have on hand. Just know that fresh oysters are always better in terms of taste and texture than oysters in a can.
- What is the best way to shuck oysters at home? What does the last question lead to? Blake got pretty good at shucking oysters when he stayed with my sister’s family in Florida a few years ago and had access to a lot of fresh seafood. It’s not fun to do, though, even if you know how to do it. Especially if you’re needing a larger quantity. If you want to learn how to shuck oysters, here are the steps you need to take.
- Adjust flavor to your liking. I like oyster stew that has a little heat to it. Because of this, our favorite hot pepper sauce is in the list of ingredients. Blake and I added it, but it wasn’t in the original recipe. Just know that this is completely negotiable. Feel free to turn off all the heat or turn it up a notch!
Oyster stew is typically served with oyster crackers. Seems only natural, right?! But saltine crackers also work just fine. For a heartier option, you can also serve this stew with biscuits or some crusty bread.
Oyster Stew Recipe | Quick and Easy
FAQ
Can you save leftover oyster stew?
How long do cooked oysters last in the fridge?
How do you know when oysters go bad?
Why does oyster stew curdle?
How long does oyster stew last?
Storage: Fresh oysters (live or shucked) will keep in your fridge for up to 2 days. Once cooked, the oyster stew will last in an airtight container in the refrigerator for 3-4 days. How to Reheat: Reheat leftovers in a pot on the stovetop over low heat, just until warmed through. Do not let it get too hot, or the mixture can curdle.
Can oyster stew be frozen?
Oyster stew can be stored in the refrigerator for up to 3 days in an airtight container. If you plan on storing it longer than 3 days, you can freeze it. CAN OYSTER STEW BE FROZEN? Yes, oyster stew can easily be frozen if you have leftovers or want to prepare it ahead of time.
Can you reheat frozen oyster stew?
To reheat frozen oyster stew, remove it from the freezer and place it in the refrigerator overnight. The next day, you can reheat it in a pan over low heat, stirring continuously. If the sauce needs to be smoothed out, slowly add some cream while stirring.
How long does stew last in the fridge?
From my own experience, I noticed that stews with meat, like chicken stew and beef stew, tend to be good in the fridge for about three days, while vegetarian stews may last a day or two longer. Proper refrigeration temperature plays a significant role in extending the freshness of your stew.