Kalt's Oyster Stew

2 quarts of shucked oysters (about 70)
1 pint whole milk
1pint cream
3 tablespoons butter
Salt and pepper

Strain oysters, reserve liquor. Bring milk, cream, and liquor to simmer over medium heat. Add salt and pepper. Meanwhile, melt butter in large pan over medium-high heat. Add strained oysters and cook in hot butter until edges begin to ruffle. Stir oysters into hot milk/cream mixture. Serve.


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