Sous Vide Oyster Stew


Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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Recipe Temp 120 F / 48.9 C
Recipe Time
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Old-fashioned oyster stew gets a modern twist when made in the Anova Sous Vide Precision Cooker. We like to serve ours with oyster crackers and hot sauce.

Ingredients for 4

  • 4 tablespoons unsalted butter

  • 1 cup thinly sliced leeks

  • 1 small garlic clove, minced

  • 2 cups shucked oysters with liquid

  • 2 cups whole milk

  • 2 cups heavy cream

  • 1 bay leaf

  • Kosher salt and freshly ground black pepper


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 120°F (48°C).

  • Step 2

    Melt the butter in a large skillet over medium heat. When the butter stops foaming, add the leeks and garlic. Cook, stirring frequently, until soft, about 5 minutes. Let cool.

  • Step 3

    Combine the oysters, milk, cream, bay leaf, and leek mixture in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Transfer stew to a serving bowl and remove bay leaf. Season to taste with salt and pepper. Serve.

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120 F / 48.9 C Recipe Temp
Recipe Time
Prep Time