Oyster and Thyme Stew

Oyster and Thyme Stew

This creamy vegetable and oyster stew comes to us from Chef Dan Spitz, featuring the Meyer Lemon Fused Olive Oil and French Provencal Sea Salt.

Products used: French Provençal Sea Salt, Meyer Lemon Olive Oil,


½ Yellow Onion, diced fine
1 small Carrot, diced fine
1 stalk of Celery
1 small Fennel bulb, diced fine
3 branches of Thyme
1 Tbsp a Fruity SOOC Extra Virgin Olive Oil, such as a Frantoio
SOOC French Provencal Sea Salt
1 cup Heavy Cream
12-16 medium Oysters, freshly shucked (reserve oyster liquor from shucking)
Chevril (optional) Parsley, and Fennel leaves, roughly chopped for garnish
Fresh ground Pepper
SOOC Meyer Lemon Fused Olive Oil


Sauté the diced vegetables with the thyme branches in the Extra Virgin Olive Oil over gentle heat until just cooked, about 5-6 minutes. Season lightly with French Provencal Sea Salt.

Add cream and simmer for another 2 minutes, being careful not to let boil.

Add the oyster and oyster liquor. The oysters will cook very quickly (a minute or less).

Add French Provencal Sea Salt if desired. Remove thyme branches.

Ladle quickly into warm bowls. Garnish with remaining chopped ingredients and fresh ground pepper. Sprinkle lightly with French Provencal Sea Salt and drizzle with Meyer Lemon Olive Oil.