Pan-roasted oyster stew

Ingredients

• 2 cup(s) celery, diced
• 2 cup(s) leeks, diced
• 1/2 stick(s) butter
• 1 1/2 cup(s) carrots, thinly sliced
• 1 cup(s) heavy cream
• 1 cup(s) whole milk
• 1 pint(s) fresh shucked oysters
• 4 baguette slices, toasted
• fresh parsley
• freshly ground black pepper
• kosher salt

Preparation

1. Sweat celery and leeks in butter in a large saute pan over medium heat. Cook, covered, until softened, 3-4 minutes, stirring often. Add carrots and cook 4-5 minutes. Pour in cream and milk and simmer until slightly thickened, about 4 minutes. Stir in oysters and their liquor and gently simmer until oysters are cooked through. Season to taste with salt. Garnish servings with a baguette, parsley and pepper.