Oyster Stew for One or Two

Ingredients

• 2 tablespoons butter 
• 1 rib rib celery finely chopped (6 inch)
• 1 pinch parsley dried
• 1 tablespoon flour all-purpose
• 1 small clove garlic minced
• 1 pinch ground pepper black to taste
• 0.3 cup half-and-half cream 
• 1 cup milk 
• 0.3 teaspoon onion powder 
• 0.5 teaspoon salt 
• 1 cup shucked oysters fresh undrained

Equipment

• frying pan
• wok

Directions

1. Melt the butter in a heavy-bottomed skillet or wok over medium-high heat; cook and stir the celery and garlic in the butter until the celery is soft, 5 to 7 minutes.
2. Add the flour and stir, scraping the bottom of pan until flour is lightly toasted. Slowly add the milk and half-and-half to the roux, stirring constantly. Stir the onion powder, parsley, and salt into the mixture. Reduce heat to medium-low; continue cooking and stirring until the mixture bubbles and thickens, 5 to 7 minutes.
3. Add the oysters with the liquid from the container to the mixture; cook until the edges of the oysters curl, about 5 minutes more. Season with pepper just before serving.