Ingredients:
1/2-cup butter
1 cup Celery, diced fine
1/2-cup Shallots, diced fine
1/2-cup red Peppers, diced fine
1/2-cup green peppers, diced fine
24 oz. shucked oysters in the liquid
1 quart half & half
Thyme sprigs
Black Pepper
Paprika
Sea Salt
Directions:
In a medium saucepan melt butter and add celery, shallots, thyme and peppers. Cook over medium heat until translucent and add the half and half.
Bring to a simmer stir continuously and add the shucked oysters and their liquid to the pot.
Season with sea salt, black pepper.
Serve when the oysters start to curl at the edges.
Garnish with four oysters, paprika and oyster crackers.
Recipe by Brooke Vosika, Executive Chef, Four Seasons Hotel New York
