Recipe
- 1 pint standard oysters, undrained
- 4 tablespoons butter
- 1 quart whole milk
- 1 ½ teaspoons sea salt
- ⅛ teaspoon freshly ground white pepper
- ¹⁄₁₆ teaspoon paprika
- 4 tablespoons finely chopped fresh parsley
- oyster crackers (optional)
In medium saucepan, melt butter over medium heat. Add oysters and cook just until edges begin to curl, about 5 minutes. Add milk, salt, pepper and paprika. Cook over medium heat until thoroughly heated and oysters are done, about 8 to 10 minutes. Do not boil. Pour into serving bowls and sprinkle with parsley. Serve with oyster crackers.
Contributed by Joyce Taylor From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas
DID YOU KNOW?
October is oyster month for the NC Oyster Trail! “Shellebrate” with us by learning more about these tasty bivalves.
Erika Young, Coastal and Marine Education Specialist
