• 1-pt. oysters, drained, reserve half of the juice
  • 2 tbsp. margarine
  • 1 pt. heavy whipping cream
  • 1 tbsp. flour
  • 2 tbsp. celery, chopped fine
  • 1 tbsp. onion, chopped fine
  • 1 clove garlic, minced
  • 1 tsp. fresh parsley or onion tops, chopped
  • Salt
  • Red pepper
  • Black pepper


In a skillet, melt the margarine and sauti the celery, onion and garlic until the onions are clear and the flour is mixed well. Add the whipping cream, oyster juice and seasonings. Simmer until the mixture becomes smooth and thickens. Add the oysters and simmer for approximately 7 minutes or until the oysters plump and the edges begin to curl. Do not over cook, oysters will become tough. Serve like soup and sprinkle with parsley. A little hot sauce never hurt anything.

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Submitted 6/13/05.
Source: My file
Submitted By: Ruth A. Burbage
Oyster Stew for Two