4 tablespoons butter
1 small onion, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
1 quart whole milk (or half-and-half for a richer stew)
1 pint fresh oysters (shucked, with their liquid)
Salt and freshly ground black pepper to taste
¼ teaspoon cayenne pepper (optional)
2 tablespoons fresh parsley, chopped
Crackers or crusty bread for serving

Instructions

1. In a large pot, melt butter over medium heat. Add onion and celery, cook for 5 minutes until softened.

2. Stir in minced garlic and cook for 1 minute until fragrant.

3. Slowly pour in the milk while stirring. Bring to a gentle simmer—do not boil.

4. Add oysters with their liquid, season with salt, pepper, and cayenne if using.

5. Simmer until oysters curl at the edges, about 3–4 minutes.

6. Remove from heat, stir in fresh parsley, and adjust seasoning to taste.

7. Serve hot with crackers or crusty bread.