Ingredients:
4 tablespoons butter
1 small onion, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
1 quart whole milk (or half-and-half for a richer stew)
1 pint fresh oysters (shucked, with their liquid)
Salt and freshly ground black pepper to taste
1/4 teaspoon cayenne pepper (optional)
2 tablespoons fresh parsley, chopped
Crackers or crusty bread for serving
Directions:
In a large pot, melt butter over medium heat. Add the onion and celery, cooking until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
Gradually pour in the milk, stirring constantly, and bring the mixture to a gentle simmer. Do not boil.
Add the oysters along with their liquid to the pot. Season with salt, pepper, and cayenne pepper (if using).
Cook the oysters until they curl around the edges, about 3-4 minutes.
Remove the pot from heat and stir in fresh parsley. Adjust seasoning to taste.
Serve hot with crackers or crusty bread for dipping.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 275 kcal | Servings: 4 servings
