Barefoot Contessa Oyster Stew Recipe
Oyster stew is a classic dish featuring fresh oysters cooked in a rich, creamy broth with butter, aromatics, and subtle seasonings. Barefoot Contessa’s version adds a sophisticated touch with fresh herbs and a velvety texture.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 8
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: American
Ingredients
- Fresh oysters – 1 pint (shucked, with liquor reserved)
- Unsalted butter – 4 tablespoons
- Shallots – 2, finely chopped
- Celery – 1 stalk, finely diced
- Garlic – 2 cloves, minced
- Whole milk – 2 cups
- Heavy cream – 1 cup
- Dry sherry – 2 tablespoons
- Fresh thyme – 1 teaspoon, chopped
- Kosher salt – 1 teaspoon (or to taste)
- Freshly ground black pepper – ½ teaspoon
- Cayenne pepper – A pinch (optional)
- Fresh parsley – 2 tablespoons, chopped (for garnish)
- Crackers or crusty bread – For serving
Instructions
Sauté the Aromatics
- Melt the butter in a large pot over medium heat.
- Add the shallots and celery, cooking for 4-5 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
Add the Liquid Ingredients
- Pour in the whole milk, heavy cream, and oyster liquor. Stir well to combine.
- Heat the mixture over medium heat, being careful not to let it boil.
Cook the Oysters
- Add the oysters to the pot and simmer gently for 3-5 minutes, or until the edges of the oysters curl.
- Stir in the dry sherry, thyme, salt, black pepper, and cayenne pepper (if using). Adjust seasoning to taste.
Serve
- Ladle the oyster stew into bowls. Garnish with fresh parsley and serve with crackers or crusty bread.