OYSTER STEW
About 4 cups; 3 servings
We recommend buying shucked oysters for this recipe: shucking dozens of oysters can get old (and expensive). To shuck live oysters, see here.
Combine in a pot or large saucepan over medium-low heat:
- 4 tablespoons (½ stick) butter
- 1 celery rib, minced
- ½ small onion or white leek bottom, well cleaned and minced
- 1 garlic clove, minced
Cook, stirring, until the butter is melted and the onion and celery are tender but not browned, about 7 minutes. Remove from the heat and stir in:
- 1 to 1 ½ pints shucked oysters, coarsely chopped, with their liquor (20 to 30 large or extra-large oysters in the shell)
- 1 ½ cups milk
- ½ cup heavy cream
- ½ teaspoon salt
- ⅛ teaspoon white pepper or sweet paprika
Set over medium heat and stir frequently. When the milk is steaming and the oysters float, add:
- 2 tablespoons chopped parsley