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Oyster Stew

Oyster Stew

Recipe by Sandra MyersCourse: Main, DinnerCuisine: AmericanDifficulty: Medium


Prep time


Cooking time




  • 16 ounces fresh raw oysters, undrained 4 tablespoons butter

  • 1 large onion, finely diced

  • 2 garlic cloves

  • 1/4 teaspoon red pepper

  • 1/4 teaspoon paprika

  • 1/2 teaspoon ground black pepper

  • 6 cups whole milk or half and half

  • 1 teaspoon dried parsley

  • 1/4 teaspoon salt


  • Melt butter in heavy bottom 3-quart saucepan over medium heat. Add diced onion and fry until tender, about 5 minutes.
  • Grate in garlic and continue to cook for another 1-2 minutes. Add red pepper, paprika, salt, black pepper, stir to toast about 1 minute.
  • Drain oysters and reserve liquid.
  • Reduce heat to low. Stir in milk, parsley and oyster liqueur. Combine well.
  • Cook over low heat until mixture is hot and beginning to steam, and bubbles just start to appear around the edge. Season with salt and pepper to taste.
  • Add oysters and continue to cook over low heat until oysters begin to curl on edges.
  • Remove from heat. Garnish with dill or parsley.
  • Serve immediately!
Oyster Stew
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