- 4 tablespoons butter
- 1 cup milk
- 2 cups heavy cream
- 1 1/2 pints oysters with liquor
- salt and pepper to taste
- dash of ground cayenne pepper, or to taste
- chopped fresh parsley for garnish
Heat milk, cream, and oyster liquor just to the boiling point; add oysters and bring to boiling point once again. Season with salt, pepper, and cayenne. Ladle into hot bowls and top with chopped parsley, if desired.
Serves 4.
Seafood Recipes Index
Shrimp Recipes Index
Fish Recipes Index
Main Dish Casseroles
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Deviled Oyster Recipe
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Escalloped Oysters
Fried Oysters
Oysters Casino
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Bread Oyster Dressing
Smoked Oyster Dip
Oyster Pie
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Oysters and Ham Pie
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Crock/Slow Cooker Recipes | Casseroles | Main Recipe Index
