Ingredients
- 15 to 20 Heritage Half Shell oysters, removed from shell, or 1 pint of shucked oysters
- 2 cups whole milk and 1 cup heavy cream
- 3 tbsp unsalted butter.
- 2 shallots, finely chopped.
- Dash of hot sauce
- Fresh parsley and oyster crackers for garnish (optional)
Instructions
Melt the butter in a large pot over medium heat. Add shallots and cook until translucent and tender (about 5 minutes).
Add the oysters and their reserved liquid to the pot. Cook until the edges of the oysters just begin to curl (about 2–3 minutes).
Stir in the milk, cream, and a dash of hot sauce. Heat the mixture gently until it is steaming and small bubbles appear around the edges. Do not let it boil, as this can curdle the milk and make the oysters tough.
Ladle into warm bowls and top with fresh parsley and oyster crackers.
