Oyster Stew

I know this is the second post in a week about oysters, but hey, this month ends with an “r”, and why not indulge in the season.

After eating our fill on oysters Rocke-faux-ler, we still had a lot of oysters left over.  A half bushel goes a long way in case your wondering.   The rest of the oysters were shucked an dumped into a plastic container with their juice.  (You can also buy them pre-shucked at the store if you don’t want to shuck your own.)  Seeing a container of oysters in their juice brought back all the memories of my mom buying pre-shucked oysters to make oyster stew for my dad.  They do not look good, and when I was younger I thought they looked like large loogies in snot.  Which is still what I think they look like, but I have an appreciation for the taste now.  I never ate the oyster stew growing up because of the loogey ick factor.  I don’t recall any of my siblings eating it either. Usually we ate left overs, or my Mom made something else along side.


Oyster stew was something my mom cooked for my dad.  He topped it with handfuls of oyster crackers and ate it while watching football, most likely a Cowboys game.  She enjoyed it too, but she defiantly made it for him.  Now, when I cook it, it feels like a special treat and gives me the warm fuzzies.  It reminds me of my parents.  After re-discovering how delicious it is, I’m sad I missed out on years of the creamy oyster indulgence, but am glad to have it back in my life.   Apparently the dogs are excited too…


If you’re not familiar with oyster stew,  you should be.  it’s creamy, but not a bisque.  It’s consistency is much thinner.  And stew is a misnomer because it cooks very quickly.  It feels indulgent without feeling fussy and leaves you content with life.  While I opt out of the oyster crackers (sorry dad), I do buy a loaf of crusty bread and warm it in the oven before tearing of chunks to serve along side.


  • 1 pint oysters in liquid
  • 4 tablespoons butter
  • 2 minced shallots
  • 1 minced garlic clove
  • 1 bunch thyme
  • 4 cups whole milk
  • 2 cups cream


  1. Remove oysters from liquid and place to the side
  2. Strain liquid through a fine sir to remove any shell
  3. Heat 4 tablespoons butter in a pot until melted
  4. Add shallots, one bunch of thyme, and salt and pepper to taste to the melted butter
  5. Stir shallots and thyme until shallots are translucent
  6. Add garlic and stir until fragrant
  7. Pour in whole milk, cream, and oyster liquid and bring to barely a simmer for 2 minutes stirring constantly and careful not to let the milk over boil.
  8. After 2 minutes remove the pot from the heat
  9. Place oysters in the hot liquid stir until the edges begin to curl, about 2-3 minutes
  10. Remove the thyme and serve immediately



3 Comments Add yours

  1. Andy V says:

    You’re forgiven. Oyster stew in future very soon!


  2. Dean Hill says:

    I’m ready to make some too now. Thanks for the reminder.


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