Oyster Stew Recipe

2.9 from 52 ratings

This simple but incredibly rich dish can be modified to your own taste by adding more oysters or Tabasco sauce. Indulge yourself by purchasing oysters that have already been shucked.

Servings

servings

Ingredients

3/4 cup half-and-half
3/4 cup heavy cream
1 pound oysters, shucked, liquor reserved
5 dashes tabasco sauce, or to taste
salt and white pepper, to taste
4 tablespoon butter
paprika, to taste
buttered toast or oyster crackers, for serving

Directions

In a saucepan, combine the half-and-half, heavy cream, and oyster liquor and heat over medium-low heat. (If there is more than a cup of liquor, you may not want to use all of it. Start with a cup and then add to taste.) Add Tabasco, salt, and pepper, to taste.
When cream is very hot, but not simmering, add the oysters. They will cook very quickly; they are done when the edges have begun to curl. Remove from heat.
Set out 4 bowls and place 1 tablespoon of the butter in each bowl before serving. Ladle equal amounts of oysters and broth into each bowl. Season with paprika, to taste. Serve with buttered toast or oyster crackers.