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Louisiana Mardi Gras Oyster Stew

1 1/4 cups water
3 dozen small to medium oysters, in their liquor
1/2 cup unsalted butter
1 cup finely chopped celery
3/4 teaspoon seafood seasoning
1/2 cup finely chopped green onions
2 cups whipping cream

1. Add water to the oysters and refrigerate at least 1 hour. Strain and reserve oysters and oyster water; refrigerate until ready to use.
2. Combine butter, celery, seafood seasoning and 3/4 cup of reserved oyster water in a large skillet. Cook over high heat for 3 minutes, shaking pan (versus stirring) almost constantly. Add remaining ½ cup oyster water and continue cooking and shaking the pan for 1 minute. Stir in green onions. Gradually add cream, whisking constantly. Add oysters and cook just until the edges begin to curl, about 2 to 4 minutes. Remove from heat and serve immediately, stirring well as you ladle out portions.

Makes 6 servings.

Recipe provided courtesy of National Fisheries Institute.