Antoine's Oyster Stew

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 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.
• 2 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.
• 3 stir in milk, cream, and reserved oysters with their cookingliquid and cook, stirring occasionally, until just hot, about 5 minutes. serve immediately.