Oyster Stew

blue bowl of oyster stew
Oyster Stew for New Year’s Eve Supper

1/4 cup butter
1/2 cup minced celery
2 tablespoons minced onion
1 clove garlic, minced
1 pint half-and-half cream
1 can (8 ounce) whole oysters (fresh oysters even better)
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste

Melt the butter in a large skillet over medium heat, and cook the celery and onion until onion is tender. Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve. Makes 4 cups



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