Oyster Stew

Directions

• Melt butter in heavy bottom 3-quart saucepan over medium heat. Add diced onion and fry until tender, about 5 minutes.
• Grate in garlic and continue to cook for another 1-2 minutes. Add red pepper, paprika, salt, black pepper, stir to toast about 1 minute.
• Drain oysters and reserve liquid.
• Reduce heat to low. Stir in milk, parsley and oyster liqueur. Combine well.
• Cook over low heat until mixture is hot and beginning to steam, and bubbles just start to appear around the edge. Season with salt and pepper to taste.
• Add oysters and continue to cook over low heat until oysters begin to curl on edges.
• Remove from heat. Garnish with dill or parsley.
• Serve immediately!