INGREDIENTS
- 5 tins oysters
- 4 – 8 oz salted butter
- 1/2 gallon whole milk
- 1/2 pt heavy cream
- 1/2 pt half and half cream
- Pinch of white pepper
- 1 tbsp paprika
- Fresh minced parsley, finely chopped
DIRECTIONS
- 1.Rinse and cut apart oysters, reserving 1/4 broth from each tin.
- 2.Simmer gently 4 minutes in small amount melted butter until edges begin to curl. Add remainder of broth, simmering.
- 3.At the same time, in a small non-stick pan, bring milk and cream to just scalding. Add to oyster, pouring slowly.
- 4.Stir in the remainder melted butter. Add season salt, pepper, paprika, and parsley. Bring to just scalding again and simmer for 20 minutes.
- 5.Let set 3/4 hour for flavor to develop.