- 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
How to Make It
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.