Written by Oyster stew is one of the few things that I normally refused to eat growing up—until I was in college, I was confident that oysters were the last thing I should ever eat. Thankfully I’ve lost that perspective, and Heather and I go out for raw oysters fairly regularly at a local raw bar happy hour. This recipe is based off of my late Grandma Dean’s, who I remember for infamously “teaching me my first word: mine.”
Oyster stew is a big tradition in many households, and has roots in the Americas going back to the late 19th Century. Dishes like this one are especially popular for those who celebrate a meatless dinner on Christmas Eve—you may know Italian families that celebrate the Festa dei sette pesci, or Feast of the Seven Fishes. This is an amazing fresh first dish for a meatless dinner, a special occasion, or a light yet savory treat.
Ingredients
1 pint fresh oysters with liquor
3 13.5-oz cans full-fat coconut milk
1 3.75-oz tin spicy smoked oysters in oil
(Crown Prince is one of the few brands we’ve found that uses olive oil)
2 Tbsp finely diced shallot
1 Tbsp finely diced garlic
2 tsp arrowroot powder
4 Tbsp grass-fed butter
2 tsp tabasco sauce
1/4 C dry white wine
1/2 tsp salt
1/4 tsp pepper
Method
Drain oysters through fine sieve reserving liquor. Check oysters for shell pieces. Toss with arrowroot powder, set aside.
Drain smoked oysters, reserving 2 tsp of the oil.
In a 8-qt pot, over medium heat, melt butter. Add shallots and sauté until translucent. Add garlic; cook for 1 minute until softened.
Add smoked oysters and stir to combine.
Add coconut milk, liquor, and Tabasco sauce. Stir until just bubbling on the edges. (Do not bring to a full boil.)
Reduce the heat to low and allow to simmer for 2-3 minutes while stirring. Add fresh oysters and continue to simmer for 1-3 minutes depending on the size of the oysters until they are just barely firm. (Overcooking them will make them tough and rubbery.)
Stir in the white wine, smoked oyster oil, salt, and pepper.
Remove from heat and serve immediately with additional hot sauce, salt, pepper and melted butter on the side if desired.
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Grandma Dean's Oyster Stew
Ingredients
1 pint fresh oysters with liquor
3 13.5-oz cans full-fat coconut milk
1 3.75-oz tin spicy smoked oysters in oil
(Crown Prince is one of the few brands we’ve found that uses olive oil)
2 Tbsp finely diced shallot
1 Tbsp finely diced garlic
2 tsp arrowroot powder
4 Tbsp grass-fed butter
2 tsp tabasco sauce
1/4 C dry white wine
1/2 tsp salt
1/4 tsp pepper
Method
1. Drain oysters through fine sieve reserving liquor. Check oysters for shell pieces. Toss with arrowroot powder, set aside.
2. Drain smoked oysters, reserving 2 tsp of the oil.
3. In a 8-qt pot, over medium heat, melt butter. Add shallots and sauté until translucent. Add garlic; cook for 1 minute until softened.
4. Add smoked oysters and stir to combine.
5. Add coconut milk, liquor, and Tabasco sauce. Stir until just bubbling on the edges. (Do not bring to a full boil.)
6. Reduce the heat to low and allow to simmer for 2-3 minutes while stirring. Add fresh oysters and continue to simmer for 1-3 minutes depending on the size of the oysters until they are just barely firm. (Overcooking them will make them tough and rubbery.)
7. Stir in the white wine, smoked oyster oil, salt, and pepper.
8. Remove from heat and serve immediately with additional hot sauce, salt, pepper and melted butter on the side if desired.
that paleo couple 
This Oyster Stew sounds heavenly. When you say oysters in liquor??? what liquor?
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Hi Charlene,
Thanks! The liquor is the naturally occurring liquid that is inside an oyster, and traditionally what the shucked oysters are kept in when you purchase them.
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Your serving-ware is precious!
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Thanks! We have my mom to thank for the setting.
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