1 1/2 c. milk
1 1/2 c. heavy cream
White pepper to taste
1/2 stick unsalted butter
24 oysters, shucked and liquor reserved
Celery salt to taste

Combine milk, cream, white pepper and salt to taste in a saucepan and bring the liquid to a simmer. In another saucepan melt the butter, add the oysters and saute them, stirring, until they are plump--about 1 minute.

Add the reserved liquor and the milk mixture and heat the stew, stirring constantly, until the edges of the oysters begin to curl. Season with celery salt and ladle into heated bowls. Garnish with a sprinkle of paprika. Makes about 4 1/2 cups.