Prep 20 mins
Cook 45 mins
The epitome of oyster stew. Fabulous.
- 50 medium oysters, shucked (about 1 1/2 lb.)
- 1 cup oyster liquor
- 12 tablespoons unsalted butter
- 5 tablespoons flour
- 4 celery ribs, finely chopped
- 4 garlic cloves, finely chopped
- 1 large onion, finely chopped
- 1⁄2 cup finely chopped fresh curly-leaf parsley
- 1 tablespoon kosher salt
- 1 1⁄2 teaspoons fresh ground black pepper
- 1⁄4 teaspoon cayenne pepper
- 2 cups milk
- 2 cups heavy cream
- COmbine oyster liquor with 1 cup water in a 2 quart saucepan. Bring to a simmer over medium heat. Add the oyster and simmer until their edges just begin to curl, about 2 minutes. Strain oysters through a fine sieve set over a medium bowl. Reserve oysters and cooking liquid separately.
- Heat butter in a 4 quart saucepan over medium-high heat. Add flour and cook, whisking constantly, until goldn brown, 3-4 minutes. Reduce heat to medium, add celery, garlic, onions, parsley, salt, pepper, and cayenne. Cook, stirring frequently with a wooden spoon, until onions and celery are very soft, about 25 minutes.
- Stir in milk, cream, and reserved oysters with their cookingliquid and cook, stirring occasionally, until just hot, about 5 minutes. Serve immediately.
Oh. My. God. I'm not usually an awarder of five stars because if you give out the highest rating too often, what happens when a truly perfect dish comes along? Well, here is that dish. It cannot taste better than it does, and both the husband and I agree that we never want to eat other food again.