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4 servings
Ingredients:
1/2 cup butter1 cup minced celery3 tablespoons minced shallots1 quart half-and-half cream2 (12 ounce) containers fresh shucked oysters, undrainedsalt and ground black pepper to taste1 pinch cayenne pepper, or to taste
Instructions:
Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are 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.
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