Old-fashioned Oyster Stew from A Coalcracker In The Kitchen

I lifted this recipe from the wonderful A Coalcracker In The Kitchen website. Please "like" them on Facebook, buy some of their books, subscribe to their blog, and send them a good word once in awhile. They connect me to home. Their stories are as good as their recipes. They do a much better job then I do in giving recipes and instructions.

Simple and satisfying, this recipe is no fuss, one pot yummy-ness for oyster fans.

INGREDIENTS

2 pints fresh oysters packed in their liquor (or more if desired)

3 tablespoons butter, plus more for garnish

5 cups whole milk

1 cup cream

Salt and pepper to taste

OPTIONAL Tabasco to taste

Parsley for garnish, if desired


DIRECTIONS

Drain oysters through fine strainer to remove any sand, reserve liquor, set oysters aside.
Add milk, cream, oyster liquor, and butter to large saucepan Bring to simmer over medium heat. Do not allow to boil as milk will curdle.

Add oysters and continue on simmer until outer edges of oysters curl.

Remove from the heat, allow to cool slightly, and add salt and black pepper, to taste.

Serve with an additional pat of butter on top.

May be sprinkled with Tabasco sauce to taste and/or sprinkled chopped fresh parsley.

Serve in warmed soup bowls with oyster crackers or saltines.

NOTES
The most important factors in preparing Oyster Stew are do not boil the milk and do not overcook the oysters. Overcooking oysters causes them to become tough.