Oyster Stew

By • October 15, 2009 2 Comments

35 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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.

More Great Recipes: Fish & Seafood|Appetizers|Entrees|Side Dishes|Soups