- 15 Minutes
- 20 Minutes
- Makes 4 Servings.
- Melt butter in a large skillet over medium heat. Cook the celery and shallots until shallots are tender.
- Pour half-and-half cream into a large pot over a medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously.
- When the mixture is almost boiling, pour the oysters and their liquid into the pot. When the oysters curl, the stew is finished cooking. Pour and serve!