Wild Maryland Cookbook​

Butchering Information


DNR Cookbook

Super Easy Oyster Stew

oyster on the half shell ​

Submitted by Ellynne Brice Davis


Drain oysters, reserving juice or liqueur. Saute oysters in olive oil or butter in a pan. Stir in reserved oyster juice/liquor and half & half. Bring to a boil, add wine, reduce heat and simmer for 15-20 minutes. Sprinkle with Old Bay. Ladle stew into individual bowls and top with garnishes.


Find More Recipes


  • 2, 8 oz cans whole oysters in juice, drained, or 1 pint fresh, shucked oystersewith liquor drained
  • 2 - 3 tablespoons olive oil or butter
  • 3 cups half & half
  • 1 cup white zinfandel wine
  • 1 tablespoon Old Bay seasoning (or to taste)
  • salt and pepper, to taste
  • fresh parsley or fresh rosemary sprigs, as garnish

Serving Suggestions

Serve with hot buttered garlic bread or bruschetta.