Before a meal or as a meal, on a cold day this can’t be beat.
- 1 cup onions chopped
- 1 cup celery chopped thin
- 1/2 cup butter
- 1 qt. cream
- 1 1/2-2 lb fresh shucked oysters
- 1 pinch salt to taste
- 1 pinch white pepper to taste
- 1 long dash Tobasco sauce
In the bottom of a stock pot melt butter over medium heat, add onions, celery, salt and white pepper, stir and cook until
Add the oysters, sauté until the edges of the oysters start to just curl, about 2 minutes.
Add the cream and heat until vapor is coming off the top (do not allow to boil).
Stir in the Tobasco sauce.
Serve, with oyster crackers on the side.