Oyster Stew with Brie and Spinach is a modern take on the southern seafood classic. Creamy and comforting, the melted brie makes it a little extra special and spinach is always a great addition to soup. The texture is wonderfully velvety. Ingredients Notes Oysters– You’ll need 2 (16-ounce) cans of standard oysters. You will use the liquid the oysters are in so do not discard it. Baby Spinach– I add about 9 ounces of baby spinach leaves, but you can add less if you wish. Milk and Heavy Cream– a combination of the two makes the stew really creamy. Hot Sauce– I add a little TABASCO Sauce for some heat, but you could use red pepper flakes or cayenne pepper instead. (Use less than 1/2 a teaspoon unless you want it really spicy.) Brie Cheese– use a 7-ounce round. Cut the rind off and discard it. How To Make Oyster Stew with Brie and Spinach (More detailed instructions in recipe card below.) Cook the oysters. Add the oysters and their liquid to a large saucepan. along with 4 cups of water.. Simmer until the edges of the oysters start to curl. Pour them through a strainer. Set the oysters aside and measure out 5 cups of liquid. Throw any remaining liquid away. Cook the onions, celery, and garlic. Melt butter in a Dutch oven and cook the onion and celery for 5 minutes. Add the garlic and cook 1 minute. Add flour and cook 1 minute. Gradually mix in milk, heavy cream and the 5 cups of reserved oyster liquid. Add seasonings and simmer 20 minutes. Stir in spinach and cook 2 minutes. Add brie cheese. Stir until melted. Stir in oysters and parsley. Remove from heat. Recipe Tip Be sure to not overcook the oysters. As soon as the edges start to curl, they are cooked. How To Store Cool completely and then transfer to a storage container. Refrigerate for up to 2 days. Seafood is very perishable so I don’t like to keep leftovers as long as I keep other foods. Reheat gently. Place in a saucepan. Don’t let it boil. Freezing is not recommended for this recipe. Pin this now to find it laterPin It More Oyster Recipes Oyster Stew Oyster Casserole Oyster Rockefeller Dip Oysters Rockefeller Bread Pudding Oyster and Wild Rice Soup Print Oyster Stew with Brie and Spinach Oyster Stew with Brie and Spinach is a modern take on the southern seafood classic. Creamy and comforting, the melted brie makes it a little extra special and spinach is always a great addition to soup. Course Soup Prep Time 12 minutes minutesCook Time 38 minutes minutesTotal Time 50 minutes minutes Servings 8 Calories 336kcal Ingredients2 (16-ounce) containers standard oysters undrained10 tablespoons butter1/2 large onion diced3 celery ribs diced2 garlic cloves minced1/2 cup all-purpose flour2 cups whole milk1/2 cup heavy cream2 teaspoons Worcestershire sauce1 1/2 teaspoons salt3/4 teaspoon black pepper1/2 teaspoon ground white pepper1/2 teaspoon dried thyme1 bay leaf1/2 teaspoon hot sauce1 1/2 (6-ounce) packages fresh baby spinach1 (7-ounce) Brie round, with rind cut off2 tablespoons chopped fresh parsley InstructionsDump oysters and their liquid into a large saucepan. Add 4 cups of water. Bring to a simmer and cook just until the edges of the oysters begin to curl, about 8 minutes.Pour mixture through a strainer. Set oysters aside and measure out 5 cups of liquid. Set liquid aside.Melt butter in a Dutch oven. Add onion and celery and cook for 5 minutes to soften.Add garlic and cook 2 more minutes.Stir in flour. Cook and stir for 1 minute.Gradually stir in milk, heavy cream, and the 5 cups of reserved oyster liquid.Add Worcestershire sauce, salt black pepper, white pepper, thyme, bay leaf, and hot sauce.Simmer uncovered for 20 minutes.Stir in spinach and cook 2 minutes.Cut brie into pieces and add it to the stew. Stir until melted.Finally, stir in oysters and parsley. Remove from heat and serve with crackers. NutritionCalories: 336kcal | Carbohydrates: 11g | Protein: 9g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 770mg | Potassium: 213mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1021IU | Vitamin C: 3mg | Calcium: 152mg | Iron: 1mg The post Oyster Stew with Brie and Spinach appeared first on Spicy Southern Kitchen.