
Antoine’s Oyster Stew is a classic. I’ve made no deviations and I’m not going to apologize for lifting this recipe practically word for word from Saveur Magazine. I also refuse to apologize for my choice of a thick and creamy stew served in unseasonably hot weather. I realize that Midsummer’s Eve is barely behind us and many folks are sweltering. Still I’m serving stew. So sit down and slurp!
To stir the pot even more I’m going to ask all the oyster haters to just move along. There’s no room for your brand of insanity today (insert smiley face here). Antoine’s Oyster Stew is a classic. Classics know no season. Besides I love eating oysters at any occasion and at any time of year – no matter the weather. Stewed, baked, grilled, or raw.
However, it’s July and there’s no getting around the fact that in the summer my oyster obsession is often met with some form of the following question: “Aren’t you only supposed to eat oysters in months that have an R in their name?”
At face value, this appears to be an innocent question. Perhaps this question is even being asked in consideration of my health. Ahh. Isn’t that sweet?
Well, not always. I’ve learned from experience that this question is often less about concerns for my constitution and more about the perception that eating oysters is somehow odious. The passive-aggressive nature of this viewpoint can be difficult to combat. Sometimes the question comes from true blue oyster haters. In which case you can assure them oysters are just fine anytime of the year until you’re blue in the face (no not blue from eating oysters in R months). Sadly there’s no room for discussion, these steely opinions have been hardened beyond reason.
Fortunately most folks are more fair-minded and really do believe that there’s some reason to avoid oysters in warm weather months. I suppose way back when (before Whole Foods and refrigerators) oysters and warm weather could (maybe) have been problematic. But those days are long gone.
So, I’ll say it here. NO it’s not wrong to eat oysters in months without an R in their name. And YES that includes Antoine’s Oyster Stew (insert smiley face here). GREG


Warm weather Oysters… The problem is not consuming oysters in warm weather, it is HARVESTING oysters in warm water. Water borne bacteria is prevalent in oysters during warm months. So consuming fresh oysters harvested during warm months is still Very Problematic. Oysters bought from the store which are canned or frozen were harvested when water temperatures were cooler during the harvesting season and are safe to eat 12 months of the year
Made it with half the butter, and half and half, rather than cream. It was still pretty rich. The flavors are great and perfect for Christmas Eve. This will be my go to recipe.
Wonderful!!
This looks delicious. I’ve never had oysters. How do they compare in texture to mussels? I love mussels but I’ve always been hesitant to try oysters.
I like the texture of oysters but they are a different texture than mussels. Both cooked and raw. GREG
Am I reading correctly you make your roux …then add celery, onions etc.…and cook for 20 min in roux?
yes. GREG
Love love love this stew!! Especially since I miss New Orleans so much. Eating this stew instantly transports me back. As soon as oysters are in season, I make this immediately. I was planning to bring this to a potluck but I canceled because it was too good to share!
BEST. SOUP. EVER. This is a fabulous recipe and I have made it a few times a year for several years and it’s a huge hit every time! Thank you to Antoine’s for sharing your recipe!
Excellent recipe. Definitely going on my A+ list of favorite recipes.
OMG! This recipe is AMAZING! Even my darling Husband who is not a fan of Oysters had 2 bowls, and is on his list of my best soups. I do have to admit, I bastardized it just a touch.… I didn’t have fresh parsley, but I did have baby kale leaves in my garden, so I used very fresh finely chopped baby kale instead of parsley. If anything, it make it better.
Wow Greg! You are SOOOO right! This is THE best oyster stew just the way it is. I have made this stew since I saw it on the cover of Saveur Magazine. I think in 2008? Could be 2009! I have made it every year since at least a couple of times a year but always for my party sometimes around Christmas. Everyone LOVES it! I’m not sure people would come if I didn’t make it because they always ask! LOL! I can make it for 20+ people.……anyway, just glad to find another person who thinks it is such an awesome classic. A far cry from my growing-up recipe of oysters and butter and half and half. Cheers to Antoine’s and Saveur!!! Marianne
Thanks for sharing our recipe! Just to clarify though, we are actually 176 years old!
Love oysters! And always like them in a stew or pan roast or even fried. And of course raw. 😉 Terrific recipe — no reason apologize for not making changes to an already perfect recipe.
This is just a little different from my mother’s oyster stew… but Antione seems a bit more creative, so I can’t wait to try. Nice to see you cooking oysters again!
Hmm, I was just checking out a huge jar of shucked oysters this morning, wondering what to do with them. This stew is perfect!
Talking about oysters, I had the best ever at the Ilè de Ré here in France. They were so good, you could taste the salt of the ocean in it.
Oysters in such a place is a dream come true! GREG
I believe I actually had this lovely stew at Antoine’s back in the 1980’s on one of my trips there. Like you, I don’t believe one should be expected to save thick and creamy soups and stews for only chilly days or “winter” cuisine. I’m excited to have this recipe and will make it this weekend with a beautiful crusty bread baked just for the occasion.
Thanks as always, for your great offerings !
Enjoy! I’m sure it will be delicious, but still there’s something special about experiencing at Antoine’s. GREG