Antoine's Oyster Stew
The epitome of oyster stew. fabulous.
Steps
Combine oyster liquor with 1 cup water in a 2 quart saucepan.
Bring to a simmer over medium heat.
Add the oyster and simmer until their edges just begin to curl , about 2 minutes.
Strain oysters through a fine sieve set over a medium bowl.
Reserve oysters and cooking liquid separately.
Heat butter in a 4 quart saucepan over medium-high heat.
Add flour and cook , whisking constantly , until goldn brown , 3-4 minutes.
Reduce heat to medium , add celery , garlic , onions , parsley , salt , pepper , and cayenne.
Cook , stirring frequently with a wooden spoon , until onions and celery are very soft , about 25 minutes.
Stir in milk , cream , and reserved oysters with their cookingliquid and cook , stirring occasionally , until just hot , about 5 minutes.
Serve immediately.
Ingredients
oysters, oyster liquor, unsalted butter, flour, celery ribs, garlic cloves, onion, fresh curly-leaf parsley, kosher salt, fresh ground black pepper, cayenne pepper, milk, heavy cream