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Creamy Oyster Stew recipe

Creamy Oyster Stew recipe

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  • Recipes
  • Dish type
  • Main course
  • Stew and casserole

A simple, yet delectable way of preparing oysters. Serve with crusty bread to soak up the sauce.

183 people made this

IngredientsServes: 4

  • 115g butter
  • 125g celery, finely chopped
  • 3 tablespoons finely chopped shallots
  • 1 litre single cream
  • 675g freshly shucked oysters
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper or to taste

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Melt the butter in a large frying pan over medium heat and cook the celery and shallots until shallots are tender.
  2. Pour single cream into a large pan over medium-high heat. Mix in the butter, celery and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pan. Season with salt, pepper and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.


If you don't want to shuck your own fresh oysters, get your local fishmonger to do it.

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Reviews & ratingsAverage global rating:(235)

Reviews in English (186)


APRIL 2010 UPDATE From: Buddy SizemoreOver the years I've experimented with my original Oyster Stew recipe, so I wanted to share the following information with you folks.A nice addition to my recipe would be to finely minced one large potato (I like Yukon Gold best), then sauté the potato with the minced celery and shallots.Also, after considering some of the comments that a couple of viewers mentioned concerning the "floating" celery and shallots that their husbands didn't particularly care for, I experimented using a microplane to finely grate both the shallots and celery then add them in with the butter and finely minced potato. Before I microplaned the celery I cut the stringy layer off the celery stalks. This is easy to do with a potato peeler This is only a suggestion for thoes who may not like the larger peices of celery and shallots but still want the flavors. I however enjoy the texture.Another tip would be to allow the half & half or whipping cream (which ever you use) to come to room temperature. Also drain the liquid from the oysters then add it to the half & half at the beginning of cooking . This will cut down the time it takes to bring the mixture to a rolling simmer/boil.This is my family's favorite indlugence.I ALWAYS USE FRESH OYSTERS!Thank's to all who have posted reviews, I'm thrilled that the majority enjoy my recipe! And, with respect to the FEW negative reviews...well that just leaves more stew for the of us!Buddy Sizemore-28 Jun 2004


I made this for my dad. He has eaten a lot of oyster stew in his 77 years and he says this is the BEST oyster stew he has ever eaten. It's amazing how something so simple can be so delicious.-03 Dec 2005

by Genell in MN

This turned out so well. Since I'm in MN I used canned oysters. I grew up on them in my oyster stew, so I figured it would be fine. The taste is fabulous.-21 Dec 2006

Watch the video: Creamy Mushroom Cream-Soup. Oysters Mushrooms Cream-Soup (July 2022).


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