Oyster Stew

6 Tbsp. butter, melted
3 Tbsp. minced green onion
3 Tbsp. minced celery
2 Tbsp. minced green bell pepper
3 Tbsp. flour
2 c. scalded milk
1 tsp. salt
1/2 tsp. black pepper
1 c. half and half
1 pint raw oysters, cleaned and drained, with 1/2 c. oyster liquid reserved
1/4 c. minced parsley
1/8 tsp. freshly grated nutmeg

In the top of a double boiler, combine butter, onion, celery and bell pepper. Over direct heat, cook and stir until onions are transparent. Add flour and mix well. Add hot milk and whisk until smooth. Season with salt and pepper. Place top of double boiler over hot water. Add ram and oyster liquid. Heat thoroughly. Add oysters and heat over hot water 7 minutes, until edges are fluted. Do not overcook, oysters will be tough. Add parsley and grated nutmeg. Serve piping hot.

My parents have oysters in their freezer my brother mailed earlier this year from Seattle. He is here now and is getting homesick. This may be a good time to cook up some Oyster Stew!