Prep time: 5 minutes
Cook time: 25 minutes
Total: 30 minutes
2 pints of fresh raw oysters in their juice
1/4 cup unsalted butter
1 clove garlic, minced
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 quart whole milk
ground black paper
chopped fresh parsley for garnish
Drain the oysters, reserving the liquid. Note: Your local deli will have fresh oysters in their seafood section.
Melt the butter in a large saucepan over medium to medium-low heat. Add garlic and cook until fragrant. Whisk in flour to create a roux. Add salt and Worcestershire sauce and stir well. While whisking, cook for one minute.
Stir in the reserved oyster juice. Slowly add the milk while stirring.
Cook slowly over medium-low heat, careful not to scald or boil the milk. Stir often. The stew will begin to steam and bubbles will form along the sides. Reduce the heat to low to prevent scalding and cook for 10 minutes.
Add oysters. Cook until the oysters begin to curl – about 2-3 minutes. Salt and pepper to taste. Serve with a garnish of parsley.
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