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Glorious French Quarter
Diane Millsap
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La Belle Cuisine

Antoine's Oyster Stew
Saveur Issue #115

“Rich and creamy oyster stew—sometimes served over puff pastry
shells (a preparation known as oyster patties) or cooked with
artichoke hearts—is a restaurant classic and a popular
Thanksgiving first course in New Orleans.
This recipe is from Antoine's, a 160-year-old French Quarter
restaurant and America's oldest family-run establishment.”

Serves 6

50 medium oysters, such as bluepoints,
shucked (about 1 1⁄2 pounds), with
1 cup of the liquor reserved
Fresh Pacific Oysters
12 tablespoons unsalted butter
5 tablespoons flour
4 ribs celery, finely chopped
4 cloves garlic, finely chopped
1 large onion, finely chopped
1⁄2 cup finely chopped curly parsley
1 tablespoon kosher salt
1 1⁄2 teaspoons freshly ground
black pepper
1⁄4 teaspoon cayenne pepper
2 cups milk
2 cups heavy cream

1. 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. Cook, stirring frequently with a
wooden spoon, until onions and celery are very soft, about 25
minutes.
2. Stir in milk, cream, and reserved oysters with their cooking liquid
and cook, stirring occasionally, until just hot, about 5 minutes.
Serve immediately.