The City Magazine Since 1975

Brown Oyster Stew

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5 slices bacon, diced 2 cups diced yellow onion 4 cups chopped mushrooms 2 garlic cloves, pressed 2 cups stock, fish or chicken 2 cups heavy cream 3/4 cup dry sherry 1 pint oysters, shucked and liquor reserved 1/2 tsp. salt 1/8 tsp. white pepper 1 pinch cayenne pepper 3 cups cooked white rice, Carolina Gold preferred 2 Tbs. fresh chives


In a large saucepan, render bacon on low heat. Remove bacon and reserve for garnish. Turn up heat and add onions. Sauté until golden brown. Add mushrooms to same pan and sauté until brown. Stir garlic into pan, but do not let it brown. Add stock and cream to pan and simmer for 10 minutes on low heat, then bring to a boil. Add sherry and oyster liquor. Season with salt and peppers. Bring stew to simmer and stir in oysters. Poach until lips curl. Serve in bowl with rice and garnish with fresh chives and bacon.