2 pt Fresh oysters in their
-liquor
5 tb Unsalted butter
1/4 ts Celery salt
1/4 ts Paprika
2 ts Worcestershire sauce
2 c Light cream
Drain the oysters, reserving liquor. Feel oysters and
remove and discard any fragments of shell.
Place 4 tablespoons of butter in a saucepan over
medium heat. Sprinkle with celery salt and paprika.
When butter sizzles, stir in Worcestershire sauce.
Add drained oysters and cook until oysters are plump
and their edges curl, 1 to 2 minutes. Add oyster
liquor and bring to a boil, about 1 minute. Stir in
cream and cook until very hot but do not allow to
boil, 2 to 3 minutes.
Divide remaining butter between 2 serving bowls.
Ladle stew into bowls and serve at once. Source: 365
Great 20-Minute Meals. Typed in MMformat by Cindy
Hartlin
