Creamy Oyster Stew with Gruyere Toast

Creamy Oyster Stew With Gruyere Toast Recipe

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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


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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

How to Make Creamy Oyster Stew with Gruyere Toast


  • 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.

Printable Recipe Card

About Creamy Oyster Stew with Gruyere Toast

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

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