2 Tablespoons – Shallots, chopped
2 Tablespoons – Butter
2 dozen – Shucked fresh oysters, liquid reserved
3 cups – Half-and-half cream
Chopped Parsley and oyster crackers to garnish
Heat a medium sauce pan over moderate heat.
Add butter and shallots. Cook through, until tender. Do not brown.
Add oysters and reserved liquid. Toss to coat in butter and shallot mixture.
Add half-and-half and bring to a simmer.
Season to taste with kosher salt and black pepper.
Pour equally into four heated bowls.
Garnish with fresh chopped parsley and oyster crackers.