Classic Oyster Stew

Yield: 4 servings


  • 2 tablespoons of butter
  • 4 shallots, finely chopped
  • 4 cloves of garlic, finely chopped
  • 2 tablespoons of flour
  • ½ teaspoon of salt
  • ½ cup of vermouth
  • 2 cups of heavy cream
  • 24 freshly shucked oysters, with all their juices
  • 1 bunch of freshly minced tarragon
  • a few grinds of pepper


  1. In a medium saucepan, sauté the shallots and garlic in the butter until softened and lightly coloured, 2 to 3 minutes. Sprinkle in the flour and salt, stirring constantly to make a thickening roux, about 2 minutes.
  2. Splash in the vermouth and cream and simmer as they thicken, 2 or 3 minutes more.
  3. Gently stir in the oysters, their liquor and the fresh tarragon and just barely heat the works through, just a few minutes more.
  4. Top with fresh pepper, ladle into bowls and share immediately!