Creamy Oyster Stew

    20 minutes

    Oysters need very little treatment to let their wonderful flavour come through. This stew only takes a few minutes and is sure to please.

    19 people made this

    Serves: 4 

    • 3 tablespoons butter
    • 1 clove garlic, sliced
    • 1/2 teaspoon salt
    • 1/8 teaspoon ground white pepper
    • 1 cup (250ml) milk
    • 1/2 cup (125ml) light cream
    • 400g fresh shucked oysters
    • 2 tablespoons chopped fresh parsley
    • 1 pinch cayenne pepper
    • 1/4 cup (65ml) sherry wine, or to taste

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Melt the butter in a saucepan over medium heat. Add the garlic, salt and pepper; cook and stir until fragrant, about 5 minutes. Stir in the milk and cream and transfer to the top of a double boiler. If you do not have one, set the pan of soup over a pan of simmering water.
    2. When the milk is hot add the oysters and heat just until the oysters are opaque. Do not allow to boil. Season with fresh parsley, cayenne pepper and sherry. Go easy on the sherry until you are sure you like it in the stew.

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    Reviews in English (16)


    By adding the oysters with their juice to the butter mixture in the pan you do not have to deal with a double boiler. Simply simmer the oysters until the edges just begin to curl; add the milk and heat through while keeping a close watch as not to boil. I tried a tiny bowl with a touch of sherry and didn't care for it so left it out of the remainder. I did add about 1/2 teaspoon of celery seed along with the other seasonings.  -  13 Feb 2007  (Review from Allrecipes USA and Canada)


    My father in law has always made Oyster stew for my family on special occasions. This valentines I wanted to make something special and my 10 year old requested Papa's Oyster stew. This was the recipe I chose and it was a good one. Papa does not add the pepper but we did and enjoyed it.  -  12 Apr 2008  (Review from Allrecipes USA and Canada)


    Excellent recipe for a quick stew that tastes like it took hours to make!  -  10 Jan 2007  (Review from Allrecipes USA and Canada)