Oyster Stew

12:00 AM, Dec 24, 2012   |    comments
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2 TBLS + 8 TBLS butter
1 cup thinly sliced celery
1 cup thinly sliced white mushrooms
2 pints oysters
2 quarts ½ & ½
1 quart 1% milk’
Kosher salt and freshly ground pepper


In a Dutch oven or soup pot, melt 2 TBLS butter over medium high heat. Sauté celery and mushrooms until soft, about 4 minutes. Add oysters and about half of the oyster liquor (juice). Cook until oysters just begin to curl. Stir in ½ & ½ and milk and drop in the stick (8 TBLS) of butter. Lower heat to medium and cook just until warmed throughout and butter is melted. Season the stew with salt and pepper, to taste. Serve immediately with oyster crackers and hot sauce on the side.

Presented by: Valerie Taylor, The Feel Better Coach

Date Aired: December 24, 2012

Valerie Taylor, The Feel Better Coach

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