Creamy Oyster Stew

Creamy Oyster Stew


14 people made this

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


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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