Brown Ale Oyster Stew

Recipe courtesy of Chef Wesley True of The Gulf.  |  Seafood: Oysters
4 Servings

What you need

24 Gulf oysters, shucked
6 cloves garlic, minced
1/4 c. onion, minced
1/2 c. scallion, sliced
1 lemon, cut in half
1/2 c. cream
2 c. mushrooms, chopped
1 tbsp. jalapeño, minced
4 tbsp. butter
1 1/2 tsp. Paul Prudhomme blacking
2 tsp. Worcestershire sauce
1 tsp. salt
1 c. Back Forty Truck Stop Honey Brown Ale
4 pieces crusty bread



Place a 2 quart sauce pot on medium heat. After about 20 seconds (or whenever heated), add butter. When butter melts, add onions, garlic, and jalapeño and cook for 1 minute. Add mushrooms and cook for another 1 minute.


Deglaze with beer, then cook for 30 seconds. Add blacking season, Worcestershire, salt, and cream. Bring to a simmer, then add oysters and cook 45 seconds.


Finish with a squeeze of lemon and scallion. Split between 4 bowls served with toasty bread.

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