Easy Recipe For Classic Oyster Stew

2 Tbsp butter
4 shallots, finely chopped
4 clove garlic, finely chopped
2 Tbsp flour
½ tsp salt
½ cup vermouth
2 cup heavy cream
24 freshly shucked oysters, with all their juices
1 bunch 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. Sprinkle in the flour and salt, stirring constantly to make a thickening roux, about 2 minutes. Splash in the vermouth and cream and simmer as they thicken, 2 or 3 minutes more. Gently stir in the oysters, their liquor and the fresh tarragon and just barely heat the works through, just a few minutes more. Top with fresh pepper, ladle into bowls and share immediately!

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