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


  • 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


  • 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.