Antoine's Oyster Stew

A lot of recipes for oyster stew are rather bland, but this is not your New England oyster stew...welcome to New Orleans! This one spices it up just a bit with garlic and cayenne and then adds a little texture and flavor interest with celery and lots of chopped parsley. The roux base also adds another layer of flavor and really pulls it all together. Would you expect anything less from one of the best restaurants in  the best food city in the US?
This makes a beautiful dish just ladled as is into soup bowls, or you can serve over puff pastry shells for a special presentation. Some people add artichoke hearts. A dash of anisette or Pernod is also traditional. According to Saveur Magazine, this is the traditional first course for Thanksgiving dinner in New Orleans.
This recipe says it serves 6, but depending on serving size I think it could serve twice that.

Antoine's Oyster Stew

50 medium  oysters (such as bluepoints), shucked (about 1 1/2 pounds), with 1 cup liquor preserved
12 tablespoons unsalted butter
5 tablespoons flour
4 ribs celery, finely chopped
4 cloves garlic, finely chopped
1 large onion, finely chopped
1/2 cup chopped curly parsley
1 tablespoon kosher salt
1 1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
2 cups milk
2 cups heavy cream

Combine oyster liquor with 1 cup water in a 2-quart saucepan. Bring to simmer over medium heat. Add oysters and simmer until their edges just begin to curl -- about 2 minutes. Strain oysters through a fine sieve over a medium bowl. Reserve oysters and liquid separately.
Heat butter in a 4-quart saucepan over  medium-high heat. Add flour and cook, whisking constantly, until golden brown -- 3-4 minutes. Reduce heat to medium and add celery, garlic, onions, parsley, salt, pepper, and cayenne. Cook, stirring frequently with a wooden  spoon, until onions and celery are very soft -- about 25 minutes.
Stir in milk, cream, and reserved oysters with cooking liquid. Cook, stirring occasionally, until just hot -- about 5 minutes. Serve immediately, with a dash of anisette or Pernod if desired.