Oyster Stew

Oxmoor House
6 cups


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1 (12-ounce) container Standard oysters, undrained
1 quart milk
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter or margarine


Drain oysters, placing oyster liquor in a 2-quart saucepan. Bring to a boil. Add oysters, milk, salt, pepper, and butter. Cook, stirring constantly, until butter melts and oyster edges curl. To serve, spoon into serving bowls; sprinkle with paprika.

Created date

February 2010