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Author Notes: This is a Southern tradition and delicious on a cold, rainy night. Serve with crusty bread and a smooth, hearty red wine, perhaps a Margaux or a Bordeaux. —F for Food
- 4 tablespoons butter
- 2 pints shucked oysters including their liquor
- 1 teaspoon grated onion (I use a zester to almost liquify the onion)
- 1/4 cup brie (with the rind removed)
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 tablespoon cream or medium-dry sherry
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon worcestershire sauce
- 1 tablespoon finely chopped parsley (or chives)
- In a heavy pot over medium-low heat saute onion in butter.
- Add oysters with their liquor, milk, cream, sherry, worcestershire sauce, salt and pepper.
- Add brie and stir until it dissolves.
- When the oysters float, the butter has melted and the milk and cream are hot.
- Garnish with parsley or chives and serve immediately.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Way to Prepare Oysters
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