Total Time
12mins
Prep 2 mins
Cook 10 mins

Simple and yummy--what more could you want? This is a favorite recipe from the National Fisheries Institute.

Ingredients Nutrition

Directions

  1. Heat oysters in their liquid in medium saucepan over high heat until oyster edges begin to curl, about 2 to 3 minutes.
  2. Heat milk and margarine together in large saucepan over medium high heat just to boiling; add the salt and pepper.
  3. Stir in the oysters and their liquid. Do NOT bring back to a boil or oysters will get tough.
  4. Pour stew in a large serving soup bowl; dust with paprika and sprinkle with parsley.
Most Helpful

Nice recipe....simple and fast. The Oyster Stew I make is essentially the same as this recipe. However, I do not add any spices to my stew...don't want anything that will interfere with the delicate flavor of the oyster. :) In fact, I hardly ever even need to add salt since the oysters are freshly shucked and are still in their briny gulf water. If your arteries don't scream in protest, suggest adding a pint of half and half to enrichen it a bit. Also, consider using butter instead of margarine. Biloxi resident

sumrica November 21, 2004