Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter

  2. 3 large shallots or 1 small onion, finely chopped

  3. 1 cup diced celery

  4. 1 bay leaf Finely shredded peel of

  5. 1 large lemon

  6. 1 1/2 quarts half-and-half (6 cups)

  7. 3/4 teaspoon salt

  8. 1/2 teaspoon paprika

  9. 1/8 teaspoon cayenne pepper

  10. 2 teaspoons Worcestershire sauce

  11. 24 to 36 shucked oysters with liquor 2 tablespoons butter Paprika for sprinkling

Instructions Jump to Ingredients ↑

  1. Melt 3 tablespoons butter in a large soup kettle or Dutch oven. Add shallots or onion and celery. Over medium heat, saute until softened. Add bay leaf and lemon peel; saute 1 minute longer. Add half-and-half, salt, paprika, cayenne pepper and Worcestershire sauce. Heat until very hot; do not boil. If oysters are large, cut in half. Add oysters and liquor to kettle. Cook about 3 minutes,stirring constantly, until edges of oysters start to curl and become firm. Do not overcook. Taste and adjust seasonings. Divide oysters among 6 serving bowls. ladle in broth. Cut 2 tablespoons butter into 6 pats; float 1 pat in each bowl. Garnish with paprika.


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