Oyster Stew

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  • Level: Easy
  • Yield: 4 main-course servings
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4 tablespoons (1/2 stick) plus 2 tablespoons butter

2 tablespoons flour

1 cup chopped onions

1/2 cup chopped celery

2 cups milk

2 dozen oysters, shucked, drained and reserve liquid

Salt and cayenne

Fresh black pepper

1 tablespoon chopped garlic

1/4 cup chopped finely chopped parsley


  1. In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.