Cook oysters in their liquor until edges just begin to curl. Add milk, butter, salt and pepper. Heat slowly, being careful to not boil. Serve immediately.
For an extra zip, sprinkle seafood seasoning on each serving).
oyster stew, soups, stews
Harold Pordy reviewed Oyster Stew
on August 1, 2002
This is excellent the only thing I added was a pilot cracker crumbled in the bowl-YMMM! YMMM!