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


  • 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
  • 1
    loaf crusty bread
  • 1 c
    grated gruyere cheese

How to Make Creamy Oyster Stew with Gruyere Toast


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