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Oyster Stew

Oyster Stew

  • Yield: 4 servings
  • Prep Time: 5 minutes
  • Cooking Time: 25 minutes
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  • 4 tbsp Butter
  • 1 Large onion, finely diced
  • 2 cloves Garlic, minced
  • 1/4 tsp Red pepper
  • 1/4 tsp Paprika
  • 1/4 tsp Salt
  • 1/2 tsp Ground black pepper
  • 6 cups Whole milk, or half and half
  • 1 tsp Dried parsley
  • 16 oz Fresh raw oysters, undrained


  1. Melt butter over medium heat in a 3-quart saucepan.
  2. Add onion and sauté until tender, about 5 minutes. Add garlic and sauté for another 1-2 minutes, being careful not to burn the garlic. Add red pepper, paprika, salt, black pepper, stir to toast about 1 minute.
  3. Drain oysters and reserve liquid (oyster liqueur).
  4. Reduce heat to low, add milk, parsley and oyster liqueur.
  5. Cook over low heat until mixture is hot and beginning to steam, and bubbles just start to appear around the edge. Do NOT allow to come to a boil. Season with salt and pepper to taste.
  6. Add oysters and continue to cook over low heat until the edges of the oysters begin to curl.
  7. Serve immediately.


Recipe adapted from