Creamy Oyster Stew with Celery and Paprika

What you need

• 450 g (1 pint) shucked oysters, with their liquor, about 24
• 60 g (4 tbsp) unsalted butter
• 1 small onion, finely chopped
• 1 stalk celery, finely chopped
• 500 ml (2 cups) whole milk
• 250 ml (1 cup) heavy cream
• 1 tsp salt, add last, the oyster liquor is already salty
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp paprika, plus a pinch to finish
• 1 handful oyster crackers, to serve

Method

Restated from the original video

1. 1

   Pour the oysters into a sieve set over a bowl so the liquor drains off. Keep the liquor and check each oyster for bits of shell.

2. 2

   Set a large pot over medium heat and melt the butter in it. Stir in the onion and celery and sweat them until soft but not browned, 4-5 min.

3. 3

   Pour in the milk and cream. Heat until steaming, 3-4 min. Do not let it boil, or the milk can curdle.

4. 4

   Add the oysters and the strained liquor, then the pepper and paprika.

5. 5

   Cook on low heat, stirring gently, until the oysters plump up and their edges curl, 2-3 min. Do not cook longer, as they turn rubbery.

6. 6

   Taste, then add the salt a pinch at a time and adjust the pepper.

7. 7

   Ladle into warm bowls, with a pinch of paprika on top and the crackers alongside.

Imported from homepressurecooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.