Could not be easier to make. Classic old fashioned oyster stew. Had more than a few oysters left over from Fathers Day and I whipped up some oyster stew. Put it in the freezer to indulge in later on.
70 oysters – shucked and keep the liquid too
2 sticks of unsalted butter
6 tbsp. flour
2 chopped sweet onions
10 celery stalks chopped
1 tbsp. kosher salt
1 tsp. freshly ground pepper
1 tsp. cayenne pepper
4 cups milk
2 cups cream
Put all the oyster liquid and 2 cups of water in a deep pan. Bring to simmer and then add in all the oysters. The oysters will cook through in about 2 minutes. The edges will start to curl. Strain through a sieve and keep the liquid.
Melt the butter in the same pan. Then add the flour and whisk constantly until the mixture is a golden brown. A few minutes or so. Then add in the celery, onions, salt, pepper and cayenne pepper. Mix this for about 25 minutes on a medium heat until super soft and browned.
Add the milk, cream, oysters and based on what that looks like add some of the reserved liquid. I used about 3/4 of a cup to get the soup to the thickness I wanted. Warm throughout and serve. Or let it come to room temperature and freezer for a later day.