The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Benne-Oyster Stew


1 tablespoon benne seeds

1 cup oyster liquor

1 cup cream

12 large oysters, shucked

Cayenne pepper and freshly ground black pepper to taste


  1. On a baking sheet in a preheated 350-degree oven or in a heavy-bottomed pan over medium heat, cook benne seeds until evenly browned, about 10 to 15 minutes.
  2. Remove to a mortar and grind with a pestle until a paste forms, adding a few drops of oyster liquor or cream if necessary.
  3. Heat cream and oyster liquor together in a saucepan. Gradually stir in benne paste, then add oysters and continue to heat until the oysters are just curled, it takes only a minute. Season with cayenne and black pepper.
Print Recipe