Ingredients:

  • 1 quart (950ml) fresh shucked oysters, with their liquor (reserve liquor)
  • 4 tablespoons (56g) unsalted butter
  • 1 small shallot, finely minced (or 1/4 small onion, finely minced)
  • 1 teaspoon fresh thyme leaves, finely chopped
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of cayenne pepper (optional)
  • 3 cups (710ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) dry sherry (optional)
  • Fresh parsley, chopped (for garnish)
  • Oyster crackers (for serving)

Instructions:

  1. Gently strain the oysters, reserving the liquor. Check oysters for shells.
  2. Melt butter in a large saucepan over medium heat. Add shallot and thyme, and sauté until softened and fragrant (about 3 minutes).
  3. Add the oyster liquor, milk, cream, pepper, and cayenne (if using) to the saucepan. Heat gently over medium-low heat, being careful not to boil.
  4. Once the broth is heated through (but not boiling), gently add the oysters. Cook until the oysters are plump and their edges curl (about 3-5 minutes). Key: Don't overcook, or they'll be rubbery!
  5. Stir in the sherry (if using). Season to taste with salt and pepper. Ladle into bowls and garnish with fresh parsley. Serve immediately with oyster crackers.