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U.S. Department of Health and Human Services


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Vibrio Vulnificus Health Education Kit - Spicy Oyster Soup

This document also available in Spanish (Español)

Serves 4


16 eachoysters, shuckedbowl of oyster soup
1/4 cupolive oil
1 eachchopped, small onion
1 tablespoonminced, garlic
2 eachchopped, ribs of celery
1 eachchopped, carrot
2 eachchopped, potatoes
1 quartwater
1 each8 oz. can tomato sauce (salsa de el pato)
1 eachchopped, 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.