Step 1: Prepare the Oysters

1. Carefully pour the oyster liquor into a bowl and set aside. This liquid will add depth to the stew’s flavor.
2. Rinse the oysters gently under cold water to remove any grit. If the oysters are large, you can chop them into smaller, bite-sized pieces.

Step 2: Sauté the Aromatics

1. In a large saucepan or Dutch oven, melt the butter over medium heat.
2. Add the diced onion and celery and sauté for 3–4 minutes, or until softened and translucent.
3. Add the minced garlic and cook for another 30 seconds, stirring frequently to avoid burning.

Step 3: Build the Base

1. Add the oyster liquor to the saucepan and bring it to a gentle simmer.
2. Stir in the Old Bay seasoning (if using), salt, black pepper, and cayenne pepper. Let the mixture simmer for 2–3 minutes to infuse the flavors.

Step 4: Add the Milk and Cream

1. Gradually pour in the milk and heavy cream, stirring constantly. Reduce the heat to low and let the mixture warm gently without boiling.
2. Simmer the base for 5–7 minutes, stirring occasionally, until it thickens slightly and is heated through.

Step 5: Cook the Oysters

1. Add the oysters to the pot, including any remaining juices. Stir gently to combine.
2. Cook for 3–4 minutes, or until the oysters are plump and their edges begin to curl. Be careful not to overcook, as this can make the oysters rubbery.

Step 6: Garnish and Serve

1. Ladle the stew into bowls and garnish with chopped parsley, a sprinkle of paprika, or a drizzle of melted butter.
2. Serve immediately with oyster crackers, crusty bread, or a side salad for a complete meal.