12 oysters
1 1/2 c. cold water
1 can condensed cream of mushroom soup

Add 1 1/2 cups cold water to oysters and bring to simmer. Remove from heat when oyster edges begin to curl, cool, and refrigerate.

When ready to serve, chop oysters and add mix to cream of mushroom soup, mixing a little at a time. Top with chopped parsley or paprika.

VARIATION: Mock terrapin soup, mix as above, add 6 chopped ripe olives with chopped oysters. When ready to serve, add 1/4 cup dry sherry. Stir, and heat 1 minute more.