Yield: 4 servings Prep Time: 10 minutes Cook Time: 15 minutes
Ingredients
1 pint (16 oz) shucked oysters with their liquor
4 tbsp unsalted butter, divided
1 small shallot, minced (about 2 tbsp)
1 small celery stalk, finely diced (about 1/2 cup)
1 bay leaf
3 cups whole milk (or use half-and-half)
3/4 tsp kosher salt, to taste
1/2 tsp freshly ground black pepper, plus more to finish
2 tbsp finely chopped flat-leaf parsley
Pinch cayenne or paprika (optional)
Instructions
1. Strain the oysters and liquor through a fine-mesh sieve lined with cheesecloth; set oysters aside and reserve liquor.
2. Melt 2 tbsp butter in a medium pot over medium heat; add the minced shallots and celery with a pinch of salt and stir until tender, 4–5 minutes.
3. Add bay leaf and reserved oyster liquor; simmer for 2 minutes to let the flavors marry or come together.
4. Stir in 3 cups whole milk; heat gently to 175–180°F (steaming but not boiling as it will curdle)
5. Gently, slide in the oysters and cook for 2–3 minutes, just until edges curl and they look plump. (Be careful not to overcook)
6. Turn off the heat and remove the pan from the stove/burner. Add in the remaining butter and stir.
7. Season with salt, black pepper, and parsley. Ladle and serve with oyster crackers (optionaL) Ladle into bowls and serve with (optional) oyster crackers.