Serves: 4
Total Calories: 363
Pour oysters and liquid into a saucepan. Bring to a brisk boil until edges of oysters begin to shrivel and curl. Add butter and stir until melted. Reduce to medium heat. Add milk and cream (curdling will occur only if milk is beginning to sour). Season with salt and pepper. Increase heat and bring to light boil. Sprinkle with paprika and serve hot.
Note: When using fresh oysters (right out of the shell), one cup water may be used for liquid.
This Oyster Stew recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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