Oyster Stew

"The beautiful thing about middle Tennessee is that you are a close drive to the Gulf Coast or to the Atlantic," Tom says, describing oyster stew as a dish inspired by visits to the Gulf.

  • Prep Time: 20 minutes minutes
  • Yield: 6 Servings
  • 1 yellow onion finely diced
  • 1 stick butter
  • 3 tbsp all-purpose flour
  • 5 cups heated milk
  • 2 cups heavy cream
  • 3 oz fresh oysters with liquor
  • 1 tsp kosher salt
  • Pinch of black pepper
  • Pinch of cayenne
  • Sherry
  • Sauté the diced onions in 4 tablespoons butter over medium heat until translucent and tender. Sprinkle the flour over sautéed onions and cook for 2 minutes.
  • Add the heated milk, heavy cream, and oyster liquor. Bring to a simmering boil.
  • In a separate pan, sauté the oysters in the remaining 4 tablespoons butter, salt, and pepper until they begin to curl around the edges. Then add the oysters to the onions and milk mixture and add the cayenne. Add the sherry to taste. Serve hot.

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What do you think of Oyster Stew?

One Response to “Oyster Stew”


January 17th, 2024

I love oyster stew and can’t find it canned anywhere. Your recipe seems so easy that I’m going to give it a try. What kind of sherry should I use? Sweet or dry?



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