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Yield:
8 to 10 servings
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Ingredients

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Directions

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  • Drain oysters, reserving 3/4 cup liquid.

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  • 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.

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