OYSTER SOUP

I always add a splash of Tabasco.

OYSTER SOUP

2 quarts whole milk

2 sticks butter

8 dozen oysters with liquid, unwashed preferred 

Salt

Cayenne

1/2 cup parsley, finely chopped

1/2 cup shallots, finely chopped

Fresh cracked black pepper

Put milk, butter and oyster liquid in a large saucepan and cook over medium heat until butter has melted.  Add oysters.  Salt to taste depending on saltiness of oysters.  Add cayenne.  Cook slowly until edges of oysters begin to curl.  Add parsley and shallots and simmer for five minutes.  Serve in bowls and sprinkle cracked black pepper on top.  As a main dish this serves 8, or 16 as a soup course.