A classic creamy and comforting oyster stew that’s quick to prepare, featuring fresh oysters simmered in milk and butter with a touch of seasoning.

Units Scale

Cook Mode Prevent your screen from going dark

Drain the oysters, reserving the liquor, and strain the liquor through a fine sieve to remove grit.
In a medium pot over medium heat, melt butter and sauté shallot until translucent, about 2 minutes.
Add the reserved oyster liquor and bring just to a simmer.
Pour in milk and cream, stirring gently—and heat until steam rises but do not boil.
Add oysters and cook gently until the edges curl, about 2–3 minutes.
Season with salt, white pepper, and nutmeg. Taste and adjust seasoning.
Remove from heat, ladle into bowls, and garnish with parsley if desired.

Ensure the stew never comes to a rolling boil or oysters may become rubbery.
Do not overcook—oysters are done once their edges curl.
Use white pepper to preserve the stew’s creamy look (black pepper is fine if unavailable).
Can substitute half-and-half for a lighter version.