In a large saucepan cook shallot in hot butter over medium heat until tender. Stir in undrained oysters and salt. Bring to boiling; reduce heat to medium. Cook for 3 to 5 minutes or until oysters curl around the edges, stirring occasionally.
Stir in half-and-half, milk, parsley, and pepper; heat through. If desired, top each serving with additional butter.
Serving
Suggestions
Serve in warm soup bowls and garnish each bowl with parsley, chives, or green onions and a generous pat of butter.
Originally Submitted
2/14/2010
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