Oyster Stew By Tom Mixon

I have made this oyster stew for years and i totally love it!

1 PT of Oysters ( the best oysters are from Apalachicola, Fl.)

1 tbsp of Worcestershire Sauce

1 Cup of Milk

4 Tbsp of real butter

2 12 oz cans of evaporated Milk

Drain oysters (save juice). Saute oysters in butter until edges curl. Using double boiler, heat evaporated milk, add milk and Worcestershire sauce. Add oysters and juice into milk mixture. Heat stew and don’t let it boil. Let it cool and sit overnight in refrigerator. Next day heat and serve.

ENJOY!!!