Classic Oyster Stew



  1. Drain oysters, reserving liquor.
  2. Remove any shell pieces.
  3. In saucepan heat milk and cream just to simmering.
  4. Keep warm.
  5. In Dutch oven melt 4 tablespoons of the butter over medium heat until bubbling.
  6. Add onion, celery, and 1/2 teaspoon of the salt, stirring well to coat in butter and cook slowly, stirring often, 10 minutes.
  7. Sprinkle flour over vegetable mixture.
  8. Cook for 2 minutes, stirring well to blend in the flour.
  9. Slowly whisk in hot milk-cream mixture.
  10. Bring mixture back to a low simmer, stirring occasionally.
  11. In a 12-inch nonstick skillet melt remaining 3 tablespoons butter over medium heat until bubbling.
  12. Add drained oysters in a single layer.
  13. Sprinkle with remaining 1/4 teaspoon salt and a few grinds of black pepper.
  14. Cook just until oysters begin to curl around the edges and gills are slightly exposed.
  15. Transfer oysters to the milk mixture in Dutch oven.
  16. Turn off heat under Dutch oven.
  17. Add oyster liquor to hot skillet and cook 2 to 3 minutes, until boiling.
  18. Immediately transfer to Dutch oven.
  19. Stir in cayenne pepper.
  20. Cover and let stand for 10 minutes.
  21. Sprinkle each serving with parsley.