Recipe of the Week: Oysters Stewed in Cream
New Orleanians dream of fresh Louisiana oysters poached in a simple broth of milk, cream, and butter and sparkling with delicate seasoning. The clarity of flavor is a bright and shining example of the region’s best shellfish.
Serves 4 to 6
3-1/2 cups water
2 dozen freshly shucked oysters, drained
1/2 cup chopped celery
1/2 cup chopped green onions
1/2 cup chopped onion
1 tablespoon plus 1/4 cup unsalted butter
1/2 teaspoon finely chopped garlic
1/8 teaspoon dried thyme
1/8 teaspoon ground red pepper
1 bay leaf
3/4 cup heavy cream
2 cups whole milk
1/2 cup all-purpose flour
1 teaspoon Kosher or sea salt
1/4 teaspoon ground white pepper
Bring water to a boil in a medium saucepan. Add oysters and cook for 3 minutes. Remove oysters with a slotted spoon and reserve 3 cups of liquid. Set both aside.
In a Dutch oven over medium heat, cook celery, green onions and onions in 1 tablespoon butter, stirring constantly until tender. Stir in 2-1/2 cups of the reserved liquid, garlic, thyme, red pepper, and bay leaf; bring to a boil. Stir in the cream, reduce the heat, and simmer for 5 minutes. Stir in the milk and return to a simmer.
Melt the remaining 1/4 cup butter in a small saucepan over low heat. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly, then cook gently for about 3 minutes more or until smooth (the mixture will be very thick).
Gradually add the flour mixture to milk mixture, stirring with a wire whisk until blended. Add oysters, salt, and white pepper. Cook until thoroughly heated. Remove from the heat, discard bay leaf and serve immediately.