Creamy Smoked Oyster Stew with Lemon Thyme

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Velvety stew featuring plump local oysters in a smoky, herb-infused broth with a bright lemon finish. This Southern-inspired seafood recipe, ready in about 30 minutes, pairs fresh oysters, smoked sea salt, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 fresh oysters
• 1/2 teaspoon smoked sea salt
• 1 cup heavy cream
• 1/2 cup dry white wine
• 1 medium, minced shallot
• 1 tablespoon, leaves only fresh thyme
• 1 tablespoon lemon juice
• 1 tablespoon all-purpose flour
• 2 cups chicken stock
• 2 tablespoons butter

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Mince 1 medium shallot and heat 2 tablespoons butter in a saucepan over medium heat until melted, then add shallot and cook for 3 minutes until translucent.
2. Step 2: Whisk in 1 tablespoon all-purpose flour and cook 1 minute, then gradually pour in 2 cups chicken stock while stirring constantly to avoid lumps.
3. Step 3: Add 1/2 teaspoon smoked sea salt, 1 tablespoon fresh thyme leaves, and 1/2 cup dry white wine, then bring to a gentle simmer and cook for 5 minutes until slightly thickened.
4. Step 4: Gently add 12 fresh oysters to the simmering broth, cover, and cook for 4-5 minutes until oysters curl at the edges and are opaque.
5. Step 5: Stir in 1 cup heavy cream and 1 tablespoon lemon juice, then remove from heat. Let rest 2 minutes for flavors to meld before serving.