Oyster Stew Recipe

Oyster Stew Recipe
Staff Writer
Shucked Oysters

Shucked Oysters

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.

Deliver Ingredients


  • 3/4 cups half-and-half
  • 3/4 cups heavy cream
  • 1 pound oysters, shucked, liquor reserved
  • 5 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


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.

Oyster Stew Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Oyster Stew Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.