Oyster Stew

Recipe courtesy of The Black Cat Tavern.


  • 1 tablespoon olive oil
  • ½ teaspoon shallots, minced
  • pinch of minced garlic
  • pinch of fresh chopped basil
  • ½ ounce sherry
  • 6 shucked fresh oysters with their juice
  • 1 ½ cups heavy cream
  • 1 teaspoon butter
  • salt and pepper


  1. In a sauté pan heat olive oil and sauté shallot and garlic until soft. Add sherry and reduce in half. Add the heavy cream and reduce over high heat. When cream is about half reduced, add oysters with juice and heat oysters until edges curdle. Add basil and finish with butter. Salt and pepper to taste.

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