3 c. (about 20) oysters with their juice
1/2 tsp. salt
4 tbsp. butter
Dash black or white pepper
Chopped parsley
2 c. light cream or half and half
1 tbsp. finely chopped onion (optional)

Melt butter in two-quart saucepan. Now saute onion, then add the cream, salt and pepper. Simmer all gently. Add the oysters and juice and heat until very hot, but do not heat over high heat, and do not let the stew boil. Serve with a sprinkle of fresh parsley and a dash of paprika, if desired.