Vibrio Vulnificus Health Education Kit - Spicy Oyster Soup

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Serves 4


bowl of oyster soup

16 each - oysters, shucked
1/4 cup - olive oil
1 each - chopped, small onion
1 tablespoon - minced, garlic
2 each - chopped, ribs of celery
1 each - chopped, carrot
2 each - chopped, potatoes
1 quart - water
1 each - 8 oz. can tomato sauce (salsa de el pato)
1 each - chopped, tomato
Salt and pepper to taste


  1. Purchase oysters from a reputable vendor. Make sure they are completely closed shut. If an oyster shell is open discard.
  2. Clean oysters thoroughly with water and scrub them with a brush so they are free of sand or dirt.
  3. Shuck the oysters with a knife and rinse oyster thoroughly with water to clean any sand or dirt.
  4. Using a one-gallon soup pot, bring oil to the smoking point.
  5. Add the onions and garlic and cook for 2 minutes.
  6. Add celery, carrots, and potatoes and continue to cook for 2 more minutes. Stir constantly so the vegetables are infused with flavor, not browned.
  7. Add the water and the tomato sauce and bring to a boil.
  8. Add the shucked oysters, season with salt and pepper and simmer until vegetables become fork tender, 10 to 15 minutes.
  9. Ladle hot soup into 4 bowls and serve hot.

GARNISH: Fried tortilla chips or chopped cilantro and a wedge of lemon.

Page Last Updated: 06/29/2015
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