Easy Oyster Stew for Christmas Eve

It’s been nearly 10 years since Ray and I decided to forgo exchanging Christmas Gifts with friends and family, in lieu of gifts we choose to give the people we love the gift of our time. One of the highlights of our holiday season is definitely our Christmas Eve Dinner, which always starts with my Christmas Eve Oyster Stew!

Despite it’s delicious flavor, my Christmas Eve Oyster Stew is one of the easiest parts to our meal. Taking just 5 minutes to make, my Christmas Eve Oyster Stew will fast become one of your family’s favorite holiday traditions too!

What, you don’t love oyster stew? Or there’s picky folks at your holiday table that might turn up their nose?!

Christmas Eve Oyster Stew

No worries! Even the pickiest of eaters LOVE my oyster stew, I just leave the ‘oysters’ out of their bowl and they can enjoy the delicious broth. Trick them with oyster crackers floating on top and they will never know anything is missing.

No, really.  I swear.

The creamy broth is actually the very best part.

Christmas Eve Oyster Stew

This year, I encourage you to start shifting away from more stuff and things as gifts and instead, give your friends and family the gift of creating memories together around the dinner table. Enjoying delicious and healthy meals made with love.

If you like this Oyster Stew Recipe, try these next:

Christmas Eve Oyster Stew

Christmas Eve Oyster Stew {Low-Carb & Real Food}

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Servings: 4 servings

Ingredients

Instructions

  • Drain oysters, reserving the liquid
  • Over medium heat, in a heavy bottomed pot, melt butter
  • Add oysters and seasonings. Saute for roughly 3 minutes or until the edges of the oysters are curled.
  • Add reserved oyster liquid, half & half and thyme. Cover and simmer for 5 minutes.
  • Remove thyme and serve.

Notes

If your oysters are extremely large, they can be chopped into smaller pieces while raw.
We like to add a dab of butter to each bowl when serving.
Tried this recipe?Mention @HealthStartsinthekitchen or tag #HealthStartsInTheKitchen!

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8 Comments

  1. What is the nutrition info for this? Sounds delicious but also seems to have a lot of carbs with each 2 TBSP of heavy whipping cream squalling 1 carb.

  2. Just wondering. Do you take your own pictures or do you have a hired photographer? These pictures are awesome!

    1. Jean – great question! I’m going to give you the safest answer first, I would make the soup earlier in the day or the day before, refrigerate, then reheat just prior to serving. I would say that the soup would safely keep for 3-4 days, but it’s so darn good we rarely have leftovers! From a food safety perspective you can keep it warm on the stove or in a crock pot for a couple hours without issue.

      Now I’m going to tell you exactly what I do. And it’s how my grandmother cooked things. I make my soup in the afternoon. We sample a little bowl then turn off the heat, cover it and let it cool down on the stove for a few hours…. then when it’s dinner time we reheat it. I know safety experts would be angry for what I do but it’s what I call the grandma effect. She always did it with soups, stews, roasts. I swear it makes food taste better after the flavors come together.

      I hope this helps!

      And BTW I’m making a batch of this oyster stew with fresh shucked oysters on Sunday morning for a little fall treat.

  3. I just recently went Keto. And oyster stew came to mind. Yah!! Always denied myself before. My Mother would fix it every Christmas. She would make all of us kids take “just a bite” ewwwwhh!. However, over the years I developed a taste for it. Mothers know best ? And now I can have it again. Thanks for this recipe. It looks perfect.

  4. This soup just sounds so amazing! I love oyesters but have never had them in a soup before, trying this out for sure, thanks for the recipe 🙂

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