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You may or may not need to add salt to this stew, depending on how briny your oysters are. If you use freshly shucked oysters, be sure to save the juice, or liquor, that comes out of the shells. You need it for the stew. If you want to vary things, add a splash of brandy, Madeira or white wine, and play around with the herbs. Mint, dill, or fennel fronds are all good alternatives.
5 Tbsp unsalted butter
1 pint oysters with their liquor, jarred or freshly shucked, about 2 dozen*
1/4 cup flour
2 celery stalks, minced
1 medium yellow or white onion, minced
1 3/4 cup milk
1/4 cup cream (can use all milk if you want)
Splash of Tabasco, Crystal, or other hot sauce
Salt
Freshly ground black pepper
1/2 cup parsley, minced
* You may be able to find refrigerated jarred oysters (without shells) near the seafood counter at your local grocery store.
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1st Keep
 tihleigh
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