Oyster Stew


  1. 4 tablespoons butter
  2. 1 small celery stalk, finely chopped
  3. 2 small clove garlic, minced
  4. 2 1/3 tablespoon all-purpose flour
  5. 2 cup milk
  6. 1/2 cup cream
  7. 1 teaspoon minced shallot
  8. 1 teaspoon minced shallot
  9. 1 pinch dried parsley
  10. 1/2 teaspoon salt
  11. 2 cup fresh oysters, undrained
  12. 1 pinch ground black pepper


  1. Melt the butter in a heavy pot over medium-high heat; stir in the celery and cook until soft, 5 to 7 minutes.

  2. Add the flour and stir, scraping the bottom of pan until flour is lightly toasted, adding garlic halfway.

  3. Slowly add the milk and cream to the roux, stirring constantly.

  4. Stir the shallots, parsley, and salt into the mixture. Reduce heat to medium-low; continue cooking and stirring until the mixture bubbles and thickens, 5 to 7 minutes. Reduce heat to barely simmer.

  5. Add the oysters with the liquid from the container to the mixture; cook until the edges of the oysters curl, and slightly thinkened, about 5 minutes more. Be very careful or it will seperate and not thicken but still tastes great. Season with pepper just before serving.

  6. Serve in bowls and dust with parsley along with French Bread

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