There are countless versions of this simple, elegant stew. To achieve the perfect texture of just-cooked oysters, poach them in the milk until their edges begin to curl, set aside, and return them to the stew just before serving.
- Yield Makes 4 to 6 servings
- Total time 35 Minutes
- 1 pt. shucked fresh oysters, undrained
- 2 cups milk
- Kosher salt
- Freshly ground black pepper
- 1/4 cup butter
- 1 shallot, minced
- 1 small garlic clove, minced
- 2 tablespoons all-purpose flour
- 1 cup half-and-half
- 2 tablespoons sherry
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon celery salt
- Fresh lemon juice
- Dash of hot sauce (such as Tabasco)
- Oyster crackers, saltine crackers, or buttered toast
- Drain oysters, reserving oyster liquor (about 1 cup). Heat milk and oyster liquor in a small saucepan over medium heat, whisking occasionally to prevent scorching, 3 to 4 minutes or until mixture just begins to steam. Add oysters, and season with desired amount of salt and pepper. Cook 4 to 5 minutes or until the edges of the oysters just begin to curl. Remove pan from heat. Using a slotted spoon, transfer oysters to a plate to prevent them from overcooking.
- Melt butter in a large saucepan over medium heat. Add shallot and garlic, and cook, stirring often, 4 minutes or until tender. Sprinkle flour over shallot mixture, and cook, whisking constantly, 1 to 2 minutes or until completely incorporated and bubbly. Gradually whisk in half-and-half and next 3 ingredients. Bring to a boil, whisking constantly. Gradually stir in reserved milk mixture and oysters. Reduce heat to medium-low, and cook, stirring occasionally, just until warmed through. Season to taste with salt, pepper, lemon juice, and hot sauce. Serve with crackers.