Classic Oyster Stew
Classic Oyster Stew
Try this quick and easy oyster stew recipe by Michael Smith from Chef Michael's Kitchen.
  • Technique Stewing
  • Preparation Time 5 minutes
  • Cooking Time 10 minutes
  • Yield 2 servings
  • 2 tablespoons of Butter
  • 4 Shallots, finely chopped
  • 4 cloves of Garlic, finely chopped
  • 2 tablespoons of Flour
  • ½ teaspoon of Salt
  • ½ cup of Vermouth
  • 2 cups of Heavy cream
  • 24 freshly shucked Oysters, with all their juices
  • 1 bunch of freshly minced Tarragon
  • A few grinds of Pepper
  1. In a medium saucepan, sauté the shallots and garlic in the butter until softened and lightly coloured, 2 to 3 minutes
  2. Sprinkle in the flour and salt, stirring constantly to make a thickening roux, about 2 minutes
  3. Splash in the vermouth and cream and simmer as they thicken, 2 or 3 minutes more
  4. Gently stir in the oysters, their liquor and the fresh tarragon and just barely heat the works through, just a few minutes more
  5. Top with fresh pepper, ladle into bowls and share immediately!

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