Classic Oyster Stew

This is our traditional Christmas Eve dinner.  I have made this recipe for years.  It is fabulous.

• 2 cups whole milk
• 2 cups half and half
• 1/2 teaspoon salt
• 1/4 teaspoon paprika, optional
• 1 pint shucked oysters and juice
• 4 tablespoons butter

Heat oysters and juice in butter in a medium size saucepan until oyster edges begin to curl; stir in milk and half and half.  Heat on low until steaming hot.  Do not boil.

Note:  I cut up my oysters so they are smaller, but if you like large oysters, leave them the way they come out of the container.

Makes 4 servings.

“Listening may be the most loving and Christlike thing you do today.”