Have the fish monger shuck the oysters for you. Let him know that you also need the oyster liquor.
Serves: 4Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy
- 3 Tbsp. unsalted butter
- ¼ cup minced shallot
- ¼ cup finely chopped celery
- ½ cup diced yellow bell pepper
- 2 tsp. all-purpose flour
- ½ cup dry white wine
- 2 cups heavy cream, warmed
- 1 Tbsp. dry sherry
- 1 tsp. fresh lemon juice
- 1 tsp. finely chopped fresh parsley
- 1 tsp. finely snipped chives
- ⅛ tsp. ground cayenne pepper
- ½ tsp. salt
- 25 raw oysters, shucked, with 1 cup oyster liquor reserved
- Melt the butter in a large saucepan over medium-low heat until foaming. Add the shallot and cook, stirring frequently, until fragrant and translucent, about 5 minutes. Add the celery and bell pepper and cook until slightly softened, about 2 minutes. Stir in the flour and cook until bubbly, about 20 seconds, stirring constantly. Stir in the wine and simmer until thickened and bubbly, about 20 seconds.
- Stir in the cream and return to a simmer. Simmer to blend the flavors and cook the flour, about 5 minutes. Add the sherry, lemon juice, parsley, chives, cayenne, salt to taste, oysters, and oyster liquid. Return to a simmer. (The oysters will be cooked at this point. The oyster edges will ruffle and curl when cooked.) Serve hot.