Oyster Fricassee


  • 600ml oysters, bottled
  • Milk or cream
  • 2 tbsp. butter
  • 2 tbsp. flour
  • ¼ tsp. salt
  • Few grains cayenne pepper
  • 1 tsp. finely chopped parsley
  • 1 egg


Drain oysters, reserving liquor.

Heat reserved liquor to boiling point.

Add oysters to liquor and cook until plump.

Remove oysters with a skimmer and add enough cream to liquor to make a cupful.

Melt butter, add flour, and gradually pour on the hot liquid; add salt, cayenne, parsley, oysters and egg slightly beaten.

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