Ingredients:

  • 2 pints fresh shucked oysters with their liquor
  • 4 tbsp unsalted high-fat butter, divided
  • 2 stalks celery, very finely minced
  • 1 small shallot, minced
  • 1/2 tsp celery salt
  • 1/4 tsp white pepper
  • 1 quart whole milk
  • 1/2 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 1 pinch ground nutmeg
  • 1 tbsp fresh parsley, chopped for garnish
  • 1/4 tsp smoked paprika for garnish

Instructions:

  1. Place a fine-mesh sieve over a bowl and drain the oysters, reserving all the oyster liquor.
  2. In a heavy-bottomed Dutch oven, melt 2 tablespoons of butter over medium-low heat. Add the minced celery and shallot, sautéing until translucent and soft but not browned. Cook for 5 minutes.
  3. Stir in the whole milk, heavy cream, celery salt, white pepper, and the reserved oyster liquor.
  4. Heat the mixture over medium low heat for about 8 minutes. Watch for small bubbles around the edges; do not let it reach a full boil.
  5. Stir in the Worcestershire sauce and the pinch of nutmeg.
  6. Gently slide the oysters into the warm milk.
  7. Cook for 3 to 5 minutes until the oyster edges begin to curl and ruffle.
  8. Turn off the heat and whisk in the remaining 2 tablespoons of butter (or your grated frozen butter).
  9. Ladle into warm bowls and top with fresh parsley and a dust of smoked paprika.