Oyster Stew

Coastal Living
8 to 10 servings


+ Add To Shopping List
3 (12-ounce) containers fresh oysters, undrained
1/2 cup butter
6 shallots, minced
3 tablespoons all-purpose flour
3 pints half-and-half
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/3 cup vermouth
Garnish with chopped fresh parsley


Drain oysters, reserving 3/4 cup liquid.

Melt butter in a skillet; add shallots, and sauté until tender. Whisk in flour; cook, whisking constantly, 1 minute. Gradually add reserved oyster liquid and half-and-half; cook over medium heat, whisking constantly, until thickened and bubbly. Add oysters, and cook 5 minutes or until done. Stir in salt, pepper, and vermouth. Garnish, if desired; serve immediately.

NOTE: This oyster stew recipe is typical of those made in the South.

Created date

May 2001