Ingredients:

  • 4 tablespoons unsalted butter
  • 2 tablespoons shallots, finely minced
  • 1/4 cup celery, finely diced
  • 1 clove garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 1 pint fresh oysters with liquor
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon Old Bay seasoning
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon white pepper
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon unsalted butter (for finishing)

Instructions:

  1. Place a fine-mesh strainer over a bowl and pour the oysters through it. Reserve all the oyster liquor and inspect oysters for stray shell bits.
  2. In a heavy-bottomed Dutch oven, melt 4 tablespoons of butter over medium heat. Sauté shallots and celery for 3–4 minutes until translucent. Add garlic and thyme for the final 60 seconds.
  3. Pour the milk, heavy cream, and reserved oyster liquor into the pot. Heat over medium-low, whisking occasionally, until the mixture is scalded (tiny bubbles at the edges). Do not boil.
  4. Gently slide the oysters into the hot liquid. Stir in the Worcestershire sauce and Old Bay seasoning.
  5. Simmer very gently for 3–5 minutes until the edges of the oysters begin to curl. Do not overcook.
  6. Taste and add sea salt and white pepper as needed. Stir in the final tablespoon of butter until melted.
  7. Ladle into warm bowls and garnish with fresh parsley. Serve immediately.