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Classic Oyster Stew

Yield: 4 servings



  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!