Cooking Index - Cooking Recipes & IdeasCalypso Oyster Stew Recipe - Cooking Index

Calypso Oyster Stew

A centuries-old favorite recipe for oysters is the oyster stew; fresh oysters simply simmered in heavy cream, topped with a pat of butter and a sprinkle of parsley. Also delicious and decadent, but a little less rich, this oyster stew is chock-full of colorful fresh vegetables and red potatoes, making for a meal in itself.

Type: Fish, Shellfish
Courses: Soup
Serves: 4 people

Recipe Ingredients

2 cups 474mlJarred or freshly shucked extra-small
  Or small oysters with their liquor
1/2 cup 118mlClam juice or chicken stock - (to 3/4 cup)
2   Raw bacon - minced
1 cup 237mlCommon or wild mushrooms, such as button
  Mushrooms or chanterelles - thinly sliced
1/2 cup 31g / 1.1ozDiced onion
1/2 cup 55g / 1.9ozThinly-sliced celery
1/2 cup 55g / 1.9ozSmall-diced carrot
1/2 cup 73g / 2.6ozDiced red bell pepper
1/2 cup 118mlDry or medium-dry sherry
1/2 teaspoon 2.5mlDry thyme
1/4 teaspoon 1.3mlTabasco sauce - (to 1/2 tspn)
1 cup 237mlCooked red potatoes in large dice,
  Or quartered
1 tablespoon 15mlCornstarch
1 1/4 cups 296mlHalf-and-half
3/4 teaspoon 3.8mlSalt - or to taste
1/4 teaspoon 1.3mlFreshly-ground black pepper - or to taste
1 tablespoon 15mlChopped parsley
  Lemon wedges - for serving

Recipe Instructions

Drain the oysters, reserving the liquor, and set aside. Measure the oyster liquor and add the clam juice or chicken stock to make 3/4 cup total. Set aside.

In a large heavy saucepan or Dutch oven, saute the bacon over medium-high heat until about half cooked, 2 to 3 minutes. Add the mushrooms, onion, celery, carrot and red pepper and reduce the heat to medium. Saute the vegetable mixture about 4 minutes, stirring often.

Stir in the sherry and thyme, followed by the oyster liquor mixture, Tabasco and potatoes. Raise the heat and bring to a boil and simmer until the potatoes are nearly tender, about 5 minutes.

Stir the cornstarch into the half-and-half and whisk this mixture into the gently boiling stew. Add the oysters immediately. Heat just until the oysters get plump and their edges are ruffled, 1 to 2 minutes. Season to taste with salt and pepper.

Spoon into serving bowls and sprinkle with chopped parsley. Serve with lemon wedges for squeezing.

This recipe yields 4 servings.

Simply Seafood (recipe archive) at


Average rating:

10 (1 votes)

Submit your rating:

Click a star to rate this recipe.