Maggie Mae’s Oyster Stew
The simplest things in the world taste the best! Oysters are one of those.
- 18 ea Fresh Shucked Gulf Oysters with juice
- 2 cups Heavy Cream
- 2 Tbsp Unsalted Butter
- 1 tsp Chopped Green Onion
- Salt and pepper to tast
In a small sauce pan, pour the heavy cream in and start on medium heat. Add the butter and fresh shucked oysters with juice. Bring the mixture to just a simmer (steaming, but not boiling).
In two soup bowls pour half in each. Recommend you salt and pepper after tasting. Juices of oysters can be salty.