Yield: 4 -8
| Measure | Ingredient |
|---|---|
| ¼ cup | BUTTER |
| ½ cup | Sliced celery |
| ¼ | Chopped onion |
| 2 | Cloves garlic; minced |
| 2 cups | Oysters; drained (high-quality canned will do) |
| 2 cups | Whole milk |
| ½ cup | Heavy cream |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| Freshly-snipped parsley; or a little dried (crushed in fingers) | |
| ½ cup | Dry sherry |
In a large saucepan, saute the celery, onion, and garlic in the butter, for about 5 minutes. Stir in the drained oysters, the milk, the cream, the salt and pepper - heat just until small bubbles appear around the ediges (DO NOT ALLOW TO BOIL, OR IT WILL SEPARATE). Stir in a bit of parsley (really just for color - don't add too much!) and sherry. Serve immediately.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Patricia McGibbony-Mangum <pmangum@...> on Oct 23, 1997