Oyster Stew with Fresh Rosemary

Total Time
1hr
Prep 30 mins
Cook 30 mins

Creamy and delicious, you can use either fresh oysters from the shell or fresh oysters already packed into containers for ease and simplicity. Instructions are here for how to shuck the oysters if you decide to use them on the shell.

Ingredients Nutrition

Directions

  1. ---AboutFresh Oysters--- If using fresh oysters, make sure they snap closed when touched (if they are open), otherwise discard.
  2. It is handy to use a shucking knife and gloves.
  3. If you do not have shucking gloves, drape a towel over your palm (those shells can be sharp!).
  4. Hold the oyster firmly in one hand, shucking knife in the other.
  5. Slip the knife blade between the top and bottom of the shell near the hinge on the back.
  6. Run the knife all the way around until you get to the other side (be careful, this is more easily said than done!).
  7. Using a twisting motion with the knife, pry the top and bottom shells apart- be gentle so you don't lose the liquor.
  8. Cut the oyster free from its shell; there's a little tough knob on the underside you'll have to sever.
  9. Place the oyster and its liquor into a bowl and repeat with the remaining oysters.
  10. Note: if you were serving them on the half-shell, you would just leave them in the shell and place them on a platter with some crushed ice.
  11. ---Forthe Stew--- In your soup pot, saute the onion and celery in the mixture of butter and oil until the onion is translucent.
  12. Add the wine and cook for 3-4 minutes.
  13. Add the stock and season to taste with salt and pepper.
  14. Turn heat to low, and simmer, covered, for about 15 minutes.
  15. Stir in the half and half and heat through for about 5 minutes.
  16. Add the oysters with their liquor and cook until the oysters have just plumped up and their edges have curled (no more than 3 minutes).
  17. Add the minced rosemary and check for seasoning.
  18. Serve warm, garnished with sprigs of rosemary, if desired.

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