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Oyster Stew

Yield 8 to 10 servings


  • 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

  1. Drain oysters, reserving 3/4 cup liquid.

  2. 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.

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