- 60 Medium size shucked Pacific Northwest Oysters
- - with 1 to 1 ½ cup of the “oyster liquor” strained and reserved
- ½ pound unsalted butter
- 6 T unbleached flour
- 4 ribs celery, finely chopped
- 4 cloves garlic, finely chopped
- 1 large onion, finely chopped
- ½ cup finely chopped broad-leaf parsley
- 1 t sea salt
- 1 ½ teaspoons freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 cups milk
- 2 cups heavy cream
- Combine oyster liquor with 1 cup water in a 2-qt. saucepan. Bring to a simmer over medium heat.
- Add the oysters 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.
- Heat butter in a 4-qt. saucepan over medium-high heat.
- Add flour and cook, whisking constantly, until golden brown, 3–4 minutes.
- Reduce heat to medium; add celery, garlic, onions, parsley, salt, pepper, and cayenne. 7. Cook, stirring frequently with a wooden spoon, until onions and celery are very soft, about 25 minutes.
- Stir in milk, cream, and reserved oysters with their cooking liquid and cook, stirring occasionally, until just hot, about 5 minutes.