by F for Food
View
my 28 recipes »
F for Food's Notes:
4 tablespoons butter Ask a question about this ingredient
2 pints shucked oysters including their liquor Ask a question about this ingredient
1 teaspoon grated onion (I use a zester to almost liquify the onion) Ask a question about this ingredient
1/4 cup brie (with the rind removed) Ask a question about this ingredient
1 1/2 cup milk Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1 tablespoon cream or medium-dry sherry Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/2 teaspoon white pepper Ask a question about this ingredient
1 teaspoon worcestershire sauce Ask a question about this ingredient
1 tablespoon finely chopped parsley (or chives) Ask a question about this ingredient
In a heavy pot over medium-low heat saute onion in butter.
Ask a question about this stepAdd oysters with their liquor, milk, cream, sherry, worcestershire sauce, salt and pepper.
Ask a question about this stepAdd brie and stir until it dissolves.
Ask a question about this stepWhen the oysters float, the butter has melted and the milk and cream are hot.
Ask a question about this stepGarnish with parsley or chives and serve immediately.
Ask a question about this step
Nozlee is the Assistant Editor of Food52.
