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- First Course: Oyster Stew (based on Chef Fusco’s mother’s recipe) served with a Reisling
- Michael Fusco’s Oyster Stew (as best I can remember)
- Yields: 30 servings
- 2 sticks unsalted butter
- 1 stalk celery, finely diced (Do not use the leaves.)
- 1 onion, finely diced (brunoise or tiny cubes)
- 2 qts. fresh oysters with liqueur (Chef used Gulf Oysters.)
- 4 qts. half & half
- 2 dashes of Lea & Perrins Worcestershire sauce
- dash of celery salt
View Full Recipe at Eliots Eats
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