Go Back
Mother's Day Oyster Stew

Mom's Oyster Stew

No ratings yet
Print Pin
Author: Rebecka Evans


  • 2-8 ounce cans premium oysters in water or 1-½ dozen fresh oysters
  • ½ cup white onion chopped
  • ½ cup celery chopped
  • 3 cups half and half
  • ¼ cup water
  • ¼ cup sherry
  • 1 teaspoon olive oil
  • Butter
  • 3 tablespoons fresh parsley chopped
  • Salt and pepper to taste


  • In a medium heavy bottom sauce pan heat olive oil, add chopped onion and celery and cook until onions are translucent
  • Add oysters and liqueur to saucepan and cook for 5 minutes
  • Reduce heat slightly and add half and half, stir to combine
  • Gently cook stew for 20 minutes
  • Add salt and pepper to taste
  • Ladle soup into bowls, drizzle a small amount of sherry over each bowl of stew and garnish with parsley, a dollop of butter
  • Serve with oyster crackers


Optional: add the oyster liquid, half and half and water to cooked onion and celery, reserve oysters and set aside until ready to use. Cook broth on medium heat to a soft boil. In small batches, purée the liquid and vegetables until smooth. Return liquid to stock pot, add oysters and heat to soft boil.
Adapted from Anne Stone