Ingredients
- 6 tbs. butter, divided
- 1/2 bunch green onions, chopped
- 1/4 cup chopped fresh parsley
- 1 (10-oz.) container oysters, drained and liquid reserved (or use more oysters, if desired)
- 3 tbs. flour
- 1 to 1 1/2 cups milk
- 1/4 tsp. red pepper
- 1/4 tsp. black pepper
- 1 drop bitters (such as Angostura bitters)
- 1 tbs. dry sherry
- Dash Worcestershire sauce
- Salt, to taste
- 1 cup half-and-half
- Directions:
- 1. In skillet, melt 3 tablespoons butter and saute green onions and parsley until vegetables are soft.
2. Add drained oysters and cook just until edges curl. Do not overcook. Take off heat and set aside.
3. In heavy saucepan, melt remaining 3 tablespoons butter and stir in flour. Stir constantly for about 3 minutes. Do not brown.
4. Combine oyster liquid with enough milk to make 2 cups. Lower heat and slowly pour this mixture into flour mixture. Stir constantly over medium heat until mixture thickens and bubbles.
5. Season with peppers, bitters, sherry, Worcestershire and salt. Add oysters and green onions. Stir in half-and-half. Heat thoroughly, but do not boil. If too thick, thin it with more milk.
Serve with crackers or French bread.
Serves 4
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