Mom's Oyster Stew

Mom's Oyster Stew


"Oyster stew is whipped up in a matter of minutes. The fresher the oysters, the better the flavor. A fresh tasty, savory version that's sure to please."

Ingredients 20 m {{adjustedServings}} servings 316 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 156 mg
  • 52%
  • Sodium:
  • 953 mg
  • 38%

Based on a 2,000 calorie diet

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  1. Melt the butter in a saucepan over medium heat. Add the garlic, salt and pepper; cook and stir until fragrant, about 5 minutes. Stir in the milk and half-and-half, and transfer to the top of a double boiler. If you do not have one, set the pan of soup over a pan of simmering water.
  2. When the milk is hot, add the oysters and heat just until the oysters are opaque. Do not allow to boil. Season with fresh parsley, cayenne pepper and sherry. Go easy on the sherry until you are sure you like it in the stew.
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Reviews 7

  1. 12 Ratings


By adding the oysters with their juice to the butter mixture in the pan you do not have to deal with a double boiler. Simply simmer the oysters until the edges just begin to curl; add the milk and heat through while keeping a close watch as not to boil. I tried a tiny bowl with a touch of sherry and didn't care for it so left it out of the remainder. I did add about 1/2 teaspoon of celery seed along with the other seasonings.


My father in law has always made Oyster stew for my family on special occasions. This valentines I wanted to make something special and my 10 year old requested Papa's Oyster stew. This was the recipe I chose and it was a good one. Papa does not add the pepper but we did and enjoyed it.


Excellent recipe for a quick stew that tastes like it took hours to make!