Oyster Stew for One or Two

2 tablespoons butter

1 (6 inch) celery rib, finely chopped

1 small clove garlic, minced

1 tablespoon all-purpose flour

1 cup milk

¼ cup half-and-half cream

¼ teaspoon onion powder

1 pinch dried parsley

½ teaspoon salt

1 cup fresh shucked oysters, undrained

1 pinch ground black pepper, to taste

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. 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.

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.