Oyster Stew Recipe

Shucked Oysters


  • 3/4 cups  half-and-half
  • 3/4 cups  heavy cream
  • 1 pound  oysters, shucked, liquor reserved
  • dashes Tabasco sauce, or to taste
  •   Salt and white pepper, to taste
  • 4 tablespoons  butter
  •   Paprika, to taste
  •   Buttered toast or oyster crackers, for serving

This simple but incredibly rich dish can be modified to your own taste by adding more oysters or Tabasco sauce. Indulge yourself by purchasing oysters that have already been shucked.


In a saucepan, combine the half-and-half, heavy cream, and oyster liquor and heat over medium-low heat. (If there is more than a cup of liquor, you may not want to use all of it. Start with a cup and then add to taste.) Add Tabasco, salt, and pepper, to taste.

When cream is very hot, but not simmering, add the oysters. They will cook very quickly; they are done when the edges have begun to curl. Remove from heat.

Set out 4 bowls and place 1 tablespoon of the butter in each bowl before serving. Ladle equal amounts of oysters and broth into each bowl. Season with paprika, to taste. Serve with buttered toast or oyster crackers.


Calories per serving:

407 calories

Dietary restrictions:

Low Carb Sugar Conscious, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 143g 221%
  • Carbs 36g 12%
  • Saturated 86g 428%
  • Fiber 0g 0%
  • Trans 2g
  • Sugars 13g
  • Monounsaturated 39g
  • Polyunsaturated 9g
  • Protein 52g 105%
  • Cholesterol 661mg 220%
  • Sodium 668mg 28%
  • Calcium 358mg 36%
  • Magnesium 133mg 33%
  • Potassium 1,153mg 33%
  • Iron 23mg 130%
  • Zinc 77mg 512%
  • Phosphorus 1,033mg 148%
  • Vitamin A 1,671µg 186%
  • Vitamin C 39mg 66%
  • Thiamin (B1) 0mg 27%
  • Riboflavin (B2) 2mg 91%
  • Niacin (B3) 9mg 47%
  • Vitamin B6 0mg 18%
  • Folic Acid (B9) 60µg 15%
  • Vitamin B12 74µg 1,227%
  • Vitamin D 2µg 1%
  • Vitamin E 4mg 19%
  • Vitamin K 12µg 15%
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