Oyster Stew

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45 minutes 6 Servings Print RecipeEmail Recipe

Ingredients

2tablespoonunsalted butter
1 1⁄2teaspoonshallot, minced
1 1⁄2teaspoonlemon juice
  salt
  pepper
1⁄2cupcelery hearts (thinly sliced)
36 oysters with liquid (preferably Cotuit)
1⁄2teaspoonsoy sauce
5cupmilk
1cupheavy cream
1tablespoonparsley (chopped)
  celery seed (for garnish)

Instructions

In a small saucepan over low heat, melt the butter. Add the shallots, lemon juice, salt and pepper to taste and set aside in a warm place.

In a large, noncorrodible saucepan, combine the celery, the liquid from the oysters, the soy sauce and 1/2 cup water. Poach the celery over moderate heat for about 10 minutes, or until soft.

Add the milk, cream and oysters to the pan. Heat gently until the edges of the oysters are beginning to curl and they are just cooked, 8 to 10 minutes; do not allow the liquid to boil.

Stir in the parsley into the butter mixture and spoon about 1 teaspoon of it into each of six bowls. Ladle the broth into the bowls and sprinkle lightly with more pepper and the celery seeds. Finally, put six oysters in each bowl and serve.

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