Virginia is well known for their oysters, and the dish has become a Christmas Eve tradition that can also be served during Thanksgiving.
Ingredients:
-Whole milk
-Heavy cream
-Salt, pepper, and ground nutmeg
-Butter
-Shucked oysters in their liquor
-Worcestershire sauce
Instructions:
Warm the milk, cream, salt, pepper, and nutmeg without boiling(doing so will make the soup curdle)
As the contents are warming, sauté the oysters in the butter, liquor, and Worcestershire sauce for 2-3 minutes until the oyster curls
Transfer the oyster mixture to the milk mixture
Cook for 2 minutes at a low-medium heat and serve into bowls.
Bon appétit
- Antonin Ducroux - USA (East Coast)
Thanks to Blair Lonergan at Seasoned Mom for creating this recipe
