Oyster Stew

One of Ian Fleming's favourite dishes; and in James Bond's view the best dish in New York!

Ingredients

12 ozs/375g shelled oysters, (preferably with some of the liquid)

1 cup/125g of finely chopped celery

3 tablespoons of finely chopped shallots

half a cup/113g of butter

1 quart/1 litre of milk

2 tablespoons of cream

salt

black pepper

cayenne pepper

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Melt the butter in a pan. Cook the shallots and celery on a medium heat for 10 minutes.

Pour the milk and cream into a large pan.  Add the shallot mixture.

Cook at a medium heat stirring constantly.

When the liquid comes to a boil add the oysters (and any oyster liquid). Add the salt, pepper and cayenne. Continue to cook and stir until the edges of the oysters star to curl.

When the oysters curl it is ready to serve.

Serve with crackers.