Oyster Stew

This is a traditional Thanksgiving Eve meal.
Serves 4 for appetizer, 2 for dinner.

1/4 cup butter
8 ounces whole oysters in jar with liquid
1 1/2 cups milk
1/2 cup heavy cream
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
dash of paprika
2 Tbsp. fresh chopped parsley for garnish

In a medium saucepan, place the butter, oysters with liquid, milk, cream, salt, pepper and paprika. Cook on medium-low heat until butter has melted and oysters float and edges are curled. Ladle into bowl and garnish with parsley. Serve with oyster crackers.

Wine served: 2009 Domaine Collote, Marsannay


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