Serves 4

Takes about 15 minutes

 

Ingredients

 

1 quart half-and-half

½ cup butter

3-4 TBS minced shallots

1-2 cups minced celery

1 large potato (he suggests Yukon Gold) cut into small pieces, about the same size as the cut-up celery

1 to 1.5 pints shucked oysters

 

 

 

 

 

Preparation

 

Step 1

 

Melt butter in a large skillet over medium heat. 

 

Step 2

 

Sauté shallots, celery, potato until soft but not soggy

 

Step 3

 

Put half and half in a large pot with medium high heat. Mix in the celery-shallots-and potatoes.

 

Step 4

 

When the mixture is close to boiling add 24 oz. or so of fresh undrained shucked oysters and their liquid

 

Step 5

 

Season to taste with salt, pepper, cayenne. Jim prefers white pepper.

 

Step 6

 

When the oysters curl after a few minutes, it’s ready to serve.

 

He adds parsley from his garden on top to add a little color and flavor. 

 

“I hope you enjoy this as much as I enjoy your oysters!”