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Catholic Recipe: Savarin Oyster Stew


  • 1 quart (4 cups) oysters
  • 1/4 cup butter or margarine
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 1-1/2 teaspoons salt
  • few grains pepper
  • 1-1/2 quarts milk


Serves: 6

Prep Time: 45 minutes

Difficulty: • •

Cost: $$$$

For Ages:15+



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This stew has a milk-base, but is very easy and fast. Oysters do not need to cook very long.


Pick over oysters, removing bits of shell; strain oyster liquor. Melt butter or margarine in deep, heavy saucepan. Add paprika, Worcestershire sauce, salt, and pepper; stir until smooth. Add oysters and oyster liquor. Cook over low heat a few moments until edges of oysters curl. Add milk. Heat slowly over low heat just to scalding point. Do not boil. Serve at once. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965