Oyster Stew

Instructions

1. Prepare the oysters
   Drain the oysters in a fine-mesh sieve set over a bowl, reserving their liquor. Check the oysters for any remaining bits of shell and remove them. Keep the oysters and their liquor separate and refrigerated until ready to use.
2. Sauté the aromatics
   In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced onion and celery, and sauté until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown.
3. Build the base
   Pour in the reserved oyster liquor (strained if necessary to remove any grit), and simmer for 2 minutes. Add the milk and heavy cream, and bring the mixture to a gentle simmer over low heat. Do not boil, as this can cause the milk to curdle.
4. Season the stew
   Add white pepper, cayenne (if using), and salt to taste. Remember that oysters are naturally briny, so be cautious with the salt. Stir in half of the chopped parsley and all of the thyme leaves.
5. Cook the oysters
   Gently add the oysters to the simmering liquid. Cook just until their edges begin to curl and they become plump, about 3-5 minutes. Overcooking will make them tough and rubbery, so watch carefully and remove from heat as soon as they're done.
6. Serve immediately
   Ladle the hot stew into warm bowls, ensuring each serving gets plenty of oysters. Garnish with the remaining fresh parsley and serve with oyster crackers or crusty bread on the side.