Oyster Stew

By • October 15, 2009 • 2 Comments

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Author Notes: This is a Southern tradition and delicious on a cold, rainy night. Serve with crusty bread and a smooth, hearty red wine, perhaps a Margaux or a Bordeaux.F for Food

Serves 4

  • 4 tablespoons butter
  • 2 pints shucked oysters including their liquor
  • 1 teaspoon grated onion (I use a zester to almost liquify the onion)
  • 1/4 cup brie (with the rind removed)
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1 tablespoon cream or medium-dry sherry
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon worcestershire sauce
  • 1 tablespoon finely chopped parsley (or chives)
  1. In a heavy pot over medium-low heat saute onion in butter.
  2. Add oysters with their liquor, milk, cream, sherry, worcestershire sauce, salt and pepper.
  3. Add brie and stir until it dissolves.
  4. When the oysters float, the butter has melted and the milk and cream are hot.
  5. Garnish with parsley or chives and serve immediately.
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Tags: hearty, oysters, savory, Soups, Southern

Comments (2) Questions (0)


over 2 years ago F for Food

It's great to shuck your own - Make sure to use all that wonderful brine, though. I'm making this again for Christmas dinner, myself! I hope it turns out great and that you love it!


over 2 years ago RMScott

This sounds wonderful and traditional. I will give this a go however, I intend to shuck my own and not sure I am smart enought to figure out what a pint of oysters are but, happy to add as many as I think I will need.