Oyster Stew Recipe

Oyster Stew. Vincent Ignace
  • 35 mins
  • Prep: 15 mins,
  • Cook: 20 mins
  • Yield: 8 servings stew
Ratings (8)

This oyster stew recipe uses simple ingredients, allowing the fresh, pure sea flavor of the oysters to shine through. A heart, warming stew, it's perfect for a night when a chill is hanging in the air and one wants to warm up at the kitchen table. The preparation is easy and fast, making this a wonderful dish for special occasion dinners when oysters are typically served, but a casual presentation is desired.

What You'll Need

  • 12 tablespoons butter, divided
  • 1/4 cup flour
  • 2 cup finely chopped onions
  • 1 cup finely chopped celery
  • 4 cups milk
  • 2 tablespoons finely chopped garlic
  • 4 dozen oysters, shucked, drained and liquid reserved
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon coarsely ground black pepper
  • 1/2 cup chopped finely chopped parsley

How to Make It

How to make French oyster stew:

Melt 8 tablespoons of butter in a large pan set over medium heat. Stir the flour into the melted butter, and cook it, whisking constantly, for 3 minutes. Add the onions and celery to the mixture, and cook it, stirring occasionally for 4 minutes.

Stir the milk, reserved oyster liquid, and chopped garlic into the sautéed vegetables. Season it with salt and pepper, to taste.

Bring the broth to a gentle simmer, and allow it to cook, uncovered, for 5 minutes. Add the oysters and parsley, and continue simmering the stew for an additional 4 to 5 minutes, until the oysters curl up at the edges.

Stir the remaining 4 tablespoons butter into the liquid, and serve the stew hot.

This oyster stew recipe makes 8 servings.