Notes: Mo's uses whole milk in this stew, which makes the wonderful, briny flavor of the oysters stand out. For a richer texture but milder oyster flavor, you can substitute half-and-half (light cream) for 1 to 2 cups of the milk. Serve the stew with dense, fresh sourdough bread.
1 quart whole milk (see notes)
1 pound shucked oysters in their liquor
Salt and pepper
2 tablespoons butter
How to Make It
In a 2 1/2- to 3-quart pan over medium heat, stir milk often just until steaming, about 6 minutes; do not boil.
Meanwhile, drain oysters (reserve liquor) and cut into bite-size pieces. Add oysters and liquor to milk and occasionally stir gently just until heated through, 3 to 4 minutes. Add salt and pepper to taste.
Ladle stew evenly into four wide, shallow bowls and top each with 1/2 tablespoon butter.