Oyster Stew

Summary

Yield	Servings
Source	Adapted from The Boston Globe Cookbook by Sue Sullivan
Prep time	15 minutes
Region

Here's a Yankee classic, submitted by long-time reader Sue Sullivan.

In a large saucepan, melt butter.
Add oysters and their liquor. Heat, uncovered, over moderate heat, swirling the oysters around 3 to 4 minutes until their edges just begin to ruffle.
Meanwhile in another pan, heat the cream/milk until hot but not boiling.
Pour the hot milk/cream into the oysters.
Season with salt and pepper (and other seasonings) to taste.

Sue says "I sometimes add a couple shakes of hot sauce to my bowl of oyster stew." This can be reheated if necessary but do NOT boil it.

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