Creamy Oyster Stew With Gruyere Toast Recipe

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Creamy Oyster Stew with Gruyere Toast

Diana Adcock


If your into oysters this is a great holiday starter or elegant lunch or dinner stew.

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10 Min
15 Min
Stove Top


4 slice
bacon, cooked and crumbled
1/4 c
unsalted butter
1 medium
potato, peeled and cut into 1/4 inch dice
1 medium
carrot, peeled and cut into 1/4 inch dice
1 medium
stalk celery, cut into 1/4 inch dice
1/2 c
walla walla onion, diced fine
3 c
shucked oysters in their liquor
2 c
2 c
light cream
1 tsp
finely chopped fresh thyme
1/2 tsp
tabasco sauce or to taste
2 Tbsp
chopped chives
salt and pepper to taste
loaf crusty bread
1 c
grated gruyere cheese


1In a large saucepan melt butter over medium-low heat.
2Add the potato, carrot, celery and onion.
3Saute for 3 minutes.
4Pour the oysters and their liquor through a fine mesh strainer lined with cheesecloth into the pan, set oysters aside.
5Add milk, crème and thyme to the pan.
6Bring milk and vegetable mixture to a boil, reducing heat to a simmer, stirring often.
7Preheat broiler.
8Cut bread into 1/4 inch slices, arrange on baking sheet.
9Put 2 Tbs. of the grated cheese on each bread slice.
10Add the oysters to the stew, cook until their edges curl, about 3 minutes.
11While oysters are cooking broil your Gruyere toasts. They should take no more than 3 minutes. You want them bubbly and golden in color.
12Remove stew from heat, season to taste with hot pepper sauce, salt and pepper.
13Ladle into bowls and garnish with chives and crumbled bacon and serve with 2 slices cheese toast.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Seafood
Regional Style: American
Hashtag: #holiday