Before you say you don’t like oyster stew let me just tell you, Antoine’s Oyster Stew is a revved up version with a bit of garlic and a bite of cayenne.
Antoine’s is a 176-year-old restaurant in the French Quarter of New Orleans.
- 50 medium oysters (shucked (about 1 1⁄2 lbs.), with 1 cup of the liquor reserved)
- 1 cup water
- 12 tablespoon unsalted butter
- 5 tablespoon all-purpose flour
- 4 stalks celery (finely chopped)
- 4 clove garlic (peeled and minced)
- 1 onion (peeled and finely chopped)
- ½ cup finely chopped parsley
- 1 tablespoon kosher salt
- 1 ½ teaspoon freshly cracked black pepper
- ¼ teaspoon cayenne pepper
- 2 cup whole milk
- 2 cup heavy cream
Combine oyster liquor and water in a medium saucepan set over over medium heat. Allow the liquid to come to a simmer then add the oysters and cook until their edges begin to curl, about 2 minutes. Strain oysters through a fine mesh sieve set over a medium bowl. Reserve oysters and cooking liquid separately.
Melt butter in a 4‑qt. saucepan set over medium-high heat. Once the butter begins to foam, add flour and cook, whisking constantly, until golden brown, 3–4 minutes. Reduce heat to medium-low; add celery, garlic, onions, parsley, salt, pepper, and cayenne. Cook, stirring frequently, until onions and celery are very soft, about 20 minutes.
Stir in milk, cream, and reserved oysters with their cooking liquid and cook, stirring occasionally, until just hot, about 5 minutes. Serve immediately.