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For each bowl:
Shuck 6 or 7 oysters (or as many as you like), reserving all their liquid.
1 tablespoon unsalted butter
Dash each of paprika, celery salt, and Worcestershire sauce
7 fresh oysters (1 portion)
½ cup liquid from shucking the oysters (you can supplement with bottled clam juice if there isn't enough)
½ cup heavy cream
½ cup milk (may be 2%)
Sprinkling of paprika (may be smoked, optional)
1 teaspoon unsalted butter
In a deep saucepan over medium-high heat, melt the tablespoon of butter with paprika, celery salt, and Worcestershire sauce. When the butter bubbles, add the oysters, their liquid, cream, and milk. Stir and bring to a simmer. If by then the edges of the oysters haven’t curled, simmer briefly just until they do.
Ladle into a bowl, sprinkle with optional paprika, add the teaspoon of butter, and serve!
The Oyster Bar adds the oysters and liquid to the bubbling butter and simmers them till their edges curl, but the oysters are more tender if cooked directly in the oyster liquid and creamy milk.
Traditionally this is served in a bowl on top of toast points. Using smoked paprika gives this stew a whole new flavor - be creative and enjoy!