by Loulies
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Photo by Loulies
Loulies's Notes:
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about 40-50
reshly-shucked oysters
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1
stick butter
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5 tablespoons
flour
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1
lg. onion, finely chopped
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2
stalks celery, finely chopped
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3
med. potatoes, peeled and diced into small cubes
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2 1/2 cups
milk
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1 1/2 cup
heavy cream
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1
pinch cayenne pepper
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1 tablespoon
Kosher salt
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1 1/2 teaspoon
freshly ground pepper
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Chopped parsley, for garnish
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Heat oven to 375. Drain oysters, place on baking sheet lined with foil and cook for about 10 - 12 minutes, until they begin to curl.
Ask the hotline about this step!Heat butter in a large pot and add flour. Cook over medium heat whisking constantly for about 3-4 minutes, until golden brown. Add chopped onion, celery, diced potatoes, salt, pepper and cayenne. Saute on medium heat until onions and celery soften about 10 minutes. Stir in milk, cream and oysters. Cook for about 10-15 minutes on medium heat, until steamy hot, but do not boil. Garnish with chopped parsley and serve with crusty bread or saltine crackers
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Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
