Oyster Stew

Makes 4 Servings


4 Tablespoons butter

2 pints shucked oysters including their liquor

1 Tablespoon grated onion (I used a zester to almost liquify the onion)

1/4 cup of brie, cut into small chunks (with the rind removed)

1 1/2 cups milk

3/4 cup cream

1 Tablespoon of cream or medium-dry sherry

1 teaspoon of Worcestershire sauce

1/2 teaspoon white pepper

Salt generously to taste

1 Tablespoon finely chopped chives (parsley works, too)


In a heavy pot over medium-low heat sauté onion in butter.

Add oysters with their liquor, milk, cream, sherry, Worcestershire sauce, salt and pepper.

Add brie in small pieces and stir until it dissolves.

Lower heat to simmer, you don’t want the sauce to break. When the oysters float, the butter has melted and the milk and cream are hot, you’re a go.

Garnish with chives (or parsley) and serve with a crusty bread and a smooth, hearty red wine.