The Station House Café’s Oyster Stew

Photography By Gwendolyn Meyer | December 01, 2011


Yield: Serves 2 as an entrée or 4 as a starter


Parboil cut potatoes in lightly salted water until cooked, but not mushy. Drain and set aside. Heat oil and butter in a heavy-bottomed pan, then add leeks and mushrooms and saute until the mushrooms start to release their liquid and the leeks start to soften. Add 2 tablespoons of the white wine, the reserved oyster liquor and the Tabasco. Next, add potato, chard and 2 tablespoons of the compound butter. When the butter has melted and the chard has started to wilt, add the oysters, 1 ½ tablespoons of tarragon, ½ tablespoon of parsley and the remaining wine. Add up to 2 ½ cups of the cream and simmer on low heat, stirring, until the cream has thickened. Use the remaining ½ cup of cream to adjust for the consistency you like in your stew. Add remaining tarragon, parsley and salt to taste. Serve hot.


Mix softened butter, parsley and garlic well with a wooden spoon or clean hands. When well mixed, spoon the mixture out onto a piece of waxed paper to form a cylinder, then roll the wax paper around the butter, twisting the ends. Refrigerate until ready to use.

Recipe compliments of Chef Wayne Pratt

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  • 2 red potatoes, diced into 1 ½-inch cubes (you should have 8–10 cubes)
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 ¼ cup leeks, sliced lengthways and then cut into 1/8-inch crescents and washed
  • 1 ¼ cup sliced cremini or brown mushrooms cup dry white wine (Sauvignon Blanc or Pinot Grigio) 2 dashes of Tabasco
  • 12 small oysters, shucked—reserve ¼ cup of liquid (Note: You can substitute two 9-ounce jars of Drakes Bay Oyster Company’s small oysters—drain and reserve ¼ cup of liquid)
  • 2 cups roughly chopped Swiss chard (stems removed)
  • 2 tablespoons garlic/parsley compound butter (recipe below)
  • 2 ½ —3 cups heavy cream
  • 2 tablespoons finely chopped fresh tarragon
  • 1 tablespoon finely chopped Italian flat-leaf parsley Salt
Compound Garlic/Parsley Butter
  • ½ cup (¼ pound) unsalted butter, softened
  • 1 teaspoon finely minced garlic
  • 1 teaspoon finely chopped Italian flat-leaf parsley
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