1 stick butter
2 bunches shallots (green onion)
1/2 c. chopped parsley
1 med. onion, chopped
1 c. half & half or 1 c. evaporated milk
2 doz. fresh oyster (save liqueur)
Salt & pepper to taste
2 qt. water

Saute the vegetables in the butter until tender. Add seasoning and oyster liqueur. Simmer, covered, for 10 minutes. Add oyster and cook until oysters starts to curl on edges. Add half & half and cook 2 more minutes. Serve with oyster crackers or hot buttered French bread. Serves 4-6.