Ingredients
1/4
cup butter or margarine
1
pint shucked oysters, undrained
2
cups milk
1/2
cup half-and-half
1/2
teaspoon salt
Dash of pepper
Italian parsley sprigs, if desired
Red bell pepper strips, if desired
Preparation
Melt butter in 1 1/2-quart saucepan over low heat. Stir in oysters. Cook, stirring occasionally, just until edges curl.
Heat milk and half-and-half in 2-quart saucepan over medium-low heat until hot. Stir in salt, pepper and oyster mixture; heat until hot. Garnish with parsley and bell pepper.
