Antoine'S Oyster Stew

• 50 medium oysters, shucked (about 1 1/2 lb.)
• 1 cup oyster liquor
• 12 tablespoons unsalted butter
• 5 tablespoons flour
• 4 celery ribs, finely chopped
• 4 garlic cloves, finely chopped
• 1 large onion, finely chopped
• 1/2 cup finely chopped fresh curly-leaf parsley
• 1 tablespoon kosher salt
• 1 1/2 teaspoons fresh ground black pepper
• 1/4 teaspoon cayenne pepper
• 2 cups milk
• 2 cups heavy cream

1. COmbine oyster liquor with 1 cup water in a 2 quart saucepan. Bring to a simmer over medium heat. Add the oyster and simmer until their edges just begin to curl, about 2 minutes. Strain oysters through a fine sieve set over a medium bowl. Reserve oysters and cooking liquid separately.
2. Heat butter in a 4 quart saucepan over medium-high heat. Add flour and cook, whisking constantly, until goldn brown, 3-4 minutes. Reduce heat to medium, add celery, garlic, onions, parsley, salt, pepper, and cayenne. Cook, stirring frequently with a wooden spoon, until onions and celery are very soft, about 25 minutes.
3. Stir in milk, cream, and reserved oysters with their cookingliquid and cook, stirring occasionally, until just hot, about 5 minutes. Serve immediately.

oysters, oyster liquor, unsalted butter, flour, celery, garlic, onion, fresh curly, kosher salt, fresh ground black pepper, cayenne pepper, milk, heavy cream

Taken from www.food.com/recipe/antoines-oyster-stew-340664 (may not work)