This stew is quick and easy to make. Make sure you use the freshest oysters possible, it will really make a difference. Serve with crusty bread to sop up the delicious juices.
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1 clove garlic, sliced
1/2 teaspoon salt
1/8 teaspoon ground white pepper
125ml single cream
575g fresh shucked oysters
2 tablespoons chopped fresh parsley (optional)
1 pinch cayenne pepper (optional)
4 tablespoons sherry wine or to taste (optional)
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Method Prep:10min › Cook:15min › Extra time:25min › Ready in:50min
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 single cream 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.
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.