4 Tbs (60 ml) butter
1 small shallot, finely chopped
OR 1 Tbs (15 ml) finely chopped onion
2 cups half-and-half
OR 1 1/2 cups (375 ml) milk and 1/2 cup
(125 ml) heavy cream
3 cups (750 ml) shucked oysters with their juice
Salt and white pepper to taste
Chopped parsley for garnish
Melt the butter in a saucepan over moderate heat and saute the
shallot until tender, about 5 minutes. Add the half-and-half
and bring to a light simmer - do not boil. Add the oysters and
their liquid and simmer just until the oysters are warm, about
2 to 3 minutes. Adjust seasoning with salt and white pepper,
garnish with chopped parsley, and serve immediately. Serves 4
to 6.
