Oyster Stew

Ingredients

• 1 quart shucked oysters with their liquor
• 6 tablespoons unsalted butter
• 3 celery ribs, minced
• 4 scallions, sliced thin
• 2 cups whole milk
• 2 cups heavy cream
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/4 teaspoon celery seed
• 1/2 teaspoon sweet paprika
• 2 tablespoons chopped fresh parsley
• Oyster crackers, for serving

Before you cook

• Drain the oysters through a fine sieve set over a bowl and keep every drop of the liquor.
• Check the oysters with your fingers for bits of shell.
• Mince the celery and slice the scallions thin.

Steps

1. Melt 4 tablespoons of the butter in a heavy saucepan over medium-low heat.
2. Add the minced celery and cook for 6 minutes, until soft but not colored.
3. Add the scallions and cook for 1 minute more.
4. Pour in the reserved oyster liquor and simmer it for 3 minutes to concentrate.
5. Add the milk and cream and heat the pot until small bubbles form at the edge, never letting it boil.
6. Stir in the Worcestershire, salt, white pepper and celery seed.
7. Slide the oysters into the hot cream and turn the heat to its lowest setting.
8. Cook the oysters for 3 to 4 minutes, watching until their edges curl and ruffle.
9. Pull the pan off the heat the moment the oysters plump, since another minute makes them rubbery.
10. Swirl in the remaining 2 tablespoons of butter until it melts.
11. Ladle the stew into warmed bowls, dividing the oysters evenly.
12. Dust each bowl with paprika, scatter the parsley, and float oyster crackers on top.