Diane Watkins
1 1/2 pints oysters and oyster liquor
5 Tablespoons butter
2 cups heavy cream
1 cup milk
salt and pepper to taste
cayenne pepper to taste
chopped parsley or paprika
Combine oysters and butter in a skillet and cook until the edges curl. Add hot milk and cream and reheat to boiling point but do not boil. Season with salt, pepper, and cayenne. Serve garnished with parsley or paprika. Serves 4-6.
You can use all milk, half and half or all cream, its up to you. The richer the better, if you don’t tell your doctor!
