Oyster Stew Recipe

Oyster Stew. Vincent Ignace
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Yield: 8 servings stew
Nutritional Guidelines (per serving)
545 Calories
30g Fat
34g Carbs
34g Protein
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Nutrition Facts
Servings: 8 servings stew
Amount per serving
Calories 545
% Daily Value*
Total Fat 30g 38%
Saturated Fat 15g 75%
Cholesterol 208mg 69%
Sodium 1002mg 44%
Total Carbohydrate 34g 12%
Dietary Fiber 2g 8%
Protein 34g
Calcium 222mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This oyster stew recipe uses simple ingredients, allowing the fresh, pure sea flavor of the oysters to shine through. A heartwarming stew, it's perfect for a night when a chill is hanging in the air and one wants to warm up at the kitchen table. The preparation is easy and fast, making this a wonderful dish for special occasion dinners when oysters are typically served, but a casual presentation is desired.


  • 12 tablespoons butter, divided
  • 1/4 cup flour
  • 2 cup finely chopped onions
  • 1 cup finely chopped celery
  • 4 cups milk
  • 2 tablespoons finely chopped garlic
  • 4 dozen oysters, shucked, drained and liquid reserved
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon coarsely ground black pepper
  • 1/2 cup chopped finely chopped parsley

Steps to Make It

  1. Gather the ingredients.
  2. Melt 8 tablespoons of butter in a large pan set over medium heat. Stir the flour into the melted butter, and cook it, whisking constantly, for 3 minutes. Add the onions and celery to the mixture, and cook it, stirring occasionally for 4 minutes.
  3. Stir the milk, reserved oyster liquid, and chopped garlic into the sautéed vegetables. Season it with salt and pepper, to taste. Bring the broth to a gentle simmer, and allow it to cook, uncovered, for 5 minutes. Add the oysters and parsley, and continue simmering the stew for an additional 4 to 5 minutes, until the oysters curl up at the edges.
  4. Stir the remaining 4 tablespoons butter into the liquid, and serve the stew hot.