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Classic Oyster Stew

Course: Main Course, Side Dish

Ingredients

  • 2 medium green onions, chopped or 3 tablespoons shallots, minced
  • 4 2 pint jars oysters shucked with liquid
  • 1/2 cup butter
  • 1 quart half-and-half cream or whole milk
  • salt and pepper
  • hot sauce or parsley optional
  • crackers, warm rolls, or crusty bread

Instructions

  • Melt butter in a skillet over medium heat and cook onions until tender.
  • Pour half-and-half or milk into large pot over medium-high heat. Add the butter and onions/shallots, stirring constantly.
  • Just before the mixture is ready to boil, add in the oysters with their liquid. Season with salt and pepper. Be careful NOT TO BOIL.
  • When the edges of oysters begin to curl they are done.
  • Garnish with hot sauce or parsley. Serve with crackers, warm rolls, or crusty bread with butter.