|Celery rib||1 Small, thinly sliced on diagonal|
|Minced onion||1 Tablespoon|
|Pressed garlic||1⁄2 Teaspoon|
|Shucked oysters||1 1⁄2 Pint|
|Half and half cream||3 Cup (48 tbs)|
|Clam juice||1 Cup (16 tbs)|
|Worcestershire sauce||To Taste (Suggested Seasonings)|
|Black pepper||To Taste (Suggested Seasonings)|
|Cayenne pepper||To Taste (Suggested Seasonings)|
|Ground thyme||To Taste (Suggested Seasonings)|
|Minced fresh tarragon||To Taste (Suggested Seasonings)|
|Fresh lemon juice||To Taste (Suggested Seasonings)|
|Salt||To Taste (Suggested Seasonings)|
|Butter||1 Tablespoon, cut into bits|
|Chopped celery leaves/Parsley||1 Tablespoon|
Cook celery, onion and garlic in butter, covered, until celery is tender-crisp.
Combine oyster liquor with cream and clam juice and seasonings of choice.
Bring just to boil and add oysters and celery-onion-garlic mixture.
Bring back to boil and cook only long enough to curl the edges of the oysters.
Do not overcook.
Swirl in butter bits.
Garnish with celery leaves.
Serving size: Complete recipe
Calories 1955 Calories from Fat 1207
% Daily Value*
Total Fat 137 g210.7%
Saturated Fat 78.9 g394.3%
Trans Fat 0 g
Cholesterol 725.4 mg241.8%
Sodium 2389.7 mg99.6%
Total Carbohydrates 86 g28.8%
Dietary Fiber 1.5 g6.2%
Sugars 2.1 g
Protein 94 g187%
Vitamin A 129.2% Vitamin C 114.1%
Calcium 92.1% Iron 218.9%
*Based on a 2000 Calorie diet