Oyster Stew

Have the fish monger shuck the oysters for you. Let him know that you also need the oyster liquor.

Serves: 4Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 3 Tbsp. unsalted butter
  • ¼ cup minced shallot
  • ¼ cup finely chopped celery
  • ½ cup diced yellow bell pepper
  • 2 tsp. all-purpose flour
  • ½ cup dry white wine
  • 2 cups heavy cream, warmed
  • 1 Tbsp. dry sherry
  • 1 tsp. fresh lemon juice
  • 1 tsp. finely chopped fresh parsley
  • 1 tsp. finely snipped chives
  • ⅛ tsp. ground cayenne pepper
  • ½ tsp. salt
  • 25 raw oysters, shucked, with 1 cup oyster liquor reserved

Directions

  • Melt the butter in a large saucepan over medium-low heat until foaming. Add the shallot and cook, stirring frequently, until fragrant and translucent, about 5 minutes. Add the celery and bell pepper and cook until slightly softened, about 2 minutes. Stir in the flour and cook until bubbly, about 20 seconds, stirring constantly. Stir in the wine and simmer until thickened and bubbly, about 20 seconds.
  • Stir in the cream and return to a simmer. Simmer to blend the flavors and cook the flour, about 5 minutes. Add the sherry, lemon juice, parsley, chives, cayenne, salt to taste, oysters, and oyster liquid. Return to a simmer. (The oysters will be cooked at this point. The oyster edges will ruffle and curl when cooked.) Serve hot.

Recipe Information

Serves: 4

Ingredients

  • 3 Tbsp. unsalted butter
  • ¼ cup minced shallot
  • ¼ cup finely chopped celery
  • ½ cup diced yellow bell pepper
  • 2 tsp. all-purpose flour
  • ½ cup dry white wine
  • 2 cups heavy cream, warmed
  • 1 Tbsp. dry sherry
  • 1 tsp. fresh lemon juice
  • 1 tsp. finely chopped fresh parsley
  • 1 tsp. finely snipped chives
  • ⅛ tsp. ground cayenne pepper
  • ½ tsp. salt
  • 25 raw oysters, shucked, with 1 cup oyster liquor reserved

Directions

  • Melt the butter in a large saucepan over medium-low heat until foaming. Add the shallot and cook, stirring frequently, until fragrant and translucent, about 5 minutes. Add the celery and bell pepper and cook until slightly softened, about 2 minutes. Stir in the flour and cook until bubbly, about 20 seconds, stirring constantly. Stir in the wine and simmer until thickened and bubbly, about 20 seconds.
  • Stir in the cream and return to a simmer. Simmer to blend the flavors and cook the flour, about 5 minutes. Add the sherry, lemon juice, parsley, chives, cayenne, salt to taste, oysters, and oyster liquid. Return to a simmer. (The oysters will be cooked at this point. The oyster edges will ruffle and curl when cooked.) Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories360
Total Fat16g
Saturated Fat7g
Cholesterol180mg
Sodium660mg
Total Carbohydrate20g
Dietary Fiber1g
Sugars2g
Protein30g