Ingredients:

  • 2 tablespoons unsalted butter (30 ml)
  • 1 small yellow onion, finely diced (approximately 1 cup, 150g)
  • 1 stalk celery, finely diced (approximately 1/2 cup, 75g)
  • 2 cloves garlic, minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon paprika
  • 3 cups whole milk (720 ml)
  • 1 cup heavy cream (240 ml)
  • 1 pint (16 oz) fresh oysters, shucked, with their liquor reserved (approximately 500g)
  • 2 tablespoons chopped fresh parsley, for garnish
  • Oyster crackers, for serving (optional)

Instructions:

  1. Melt butter in a large saucepan over medium heat. Add onion and celery, and sauté until softened, about 5 minutes. Add garlic, salt and pepper and sauté for another minute until fragrant.
  2. Add the salt, pepper and paprika to the softened vegetables.
  3. Gradually whisk in the whole milk and heavy cream. Heat over medium-low heat, stirring occasionally, until just simmering but not boiling. Do not boil.
  4. Gently pour the oysters and their liquor into the simmering broth.
  5. Cook gently until the edges of the oysters begin to curl and plump, about 3-5 minutes. Do not overcook! Overcooked oysters become rubbery.
  6. Taste and adjust seasoning with salt and pepper, if needed. Garnish with chopped fresh parsley. Serve immediately with oyster crackers, if desired.