Comment on this recipe
Recipe can be doubled or tripled for larger crowds.
1 pint fresh or frozen oysters with juice
4 cups water
1/2 pound butter
1/2 gallon milk
Salt and pepper to taste
In a 6-quart pan, place oysters, juice and all. Add 4 cups water. Bring to a boil. Cover, reduce heat and simmer for 20 minutes. The oysters will curl around the edges as they cook. Add butter; when butter has melted, add milk. Heat to serving temperature, but do not boil. Serve hot.