June 16, 2023 Rachel Lapp

Simple Oyster Stew

“I like this little stew because it’s quick and easy to prepare. It’s elegant and understated. It’s absolutely bursting with the flavor of the sea.” – James Peterson

The acclaimed Maine Belon oyster has been used in this recipe created by Chef James Peterson. Maine Belons are in season during the winter and available on our website. Currently, we have Maine Oysters available. Check out our tutorial on How to Shuck an Oyster here.

Step 1: Start by placing your fresh shucked oysters in a bowl.

Step 2: Put a small amount of heavy cream into a small saucepan and bring it to a gentle simmer.

Step 3: Heat the cream until comes to a bare simmer. Add the oysters and heat them just until they begin to curdle around the edges. DON’T let the cream come to a hard boil.

Step 4: Remove the oysters with a slotted spoon and transfer them to heated bowls. Simmer the cream slightly until it has the consistency you like. You don’t want a thick sauce for an oyster stew. Reserve liquid for the next recipe.

Season with pepper and salt

Simple Oyster Stew Step 6 — Finished Dish of Oyster Stew with Maine Belon and Eastern Oysters

We currently stock a variety of oyster options which you can try today! These include the Maine Belon Oysters and an assortment of oysters from the East Coast and West Coast.

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Maine Oysters

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25 oysters. Live. When it comes to oysters, Maine has some of the finest in the world. The skill of our oyster farm partners, combined with the col...

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Littleneck Clams

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Maine Belon Oysters

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25 Oysters. Live. As oysters go, Maine belon oysters are a special and delicious treat. Unlike most retail Maine oysters which are farmed, Maine be...

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Maine Gold Mussels

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Approx. 5 pound bag. 25-30 mussels per pound. Live. Maine Gold Mussels look and taste delicious, all while helping sustain Maine's wild and rope-gr...

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Maine Mussels

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Approx. 5 pound bag. 18-20 mussels per pound. Live. Out of stock for the foreseeable future: Shop our Gold Mussels for another Maine mussel option!...

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