Oyster Stew
Quick answer
- Total time
- 25 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
With no potatoes or flour, this stew is thinner than a chowder, and the oysters taste clearly of themselves against the milk and cream.
Read more
Their strained liquor goes into the pot too, carrying the briny flavor through the broth. A curled edge is not enough to call them done. They stay on the heat until opaque all the way through, and butter melted in off the heat finishes the bowl.
Ingredients
Instructions
- 1
Drain the oysters, collecting their liquor.
Remove shell pieces and strain the liquor through a fine sieve.
- 2
Heat the milk, cream and strained liquor over medium heat in a heavy saucepan, stirring the bottom, until boiling.
- 3
Add the oysters. Once boiling resumes, boil for at least 3 minutes, adjusting the heat to prevent overflow, until opaque throughout.
- 4
Heat the oyster centers to 85-90°C and maintain that temperature for at least 90 seconds.
Do not rely only on elapsed time or curled edges.
- 5
Remove from heat and stir in the butter in pieces.
Season with salt, pepper and cayenne, then finish with parsley and serve.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Oyster Stew
James Beard Foundation · Checked: 2026-09-26
- Preventing Vibrio Infection
CDC · Checked: 2026-09-26
- Norovirus Q&A, Q15
Ministry of Health, Labour and Welfare, Japan · Checked: 2026-09-26
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