Step 1

Heat butter over medium heat in heavy bottom 3-quart saucepan. Add diced onion and saute until tender, about 5 minutes. Grate in garlic (or mince), continue to saute for another 1-2 minutes, being watchful to not burn garlic. Add red pepper, paprika, salt, black pepper, stir to toast about 1 minute.

Step 2

Drain oysters and reserve liquid (oyster liqueur).

Step 3

Reduce heat to low, add milk, parsley and oyster liqueur.

Step 4

Cook over low heat until mixture is hot and beginning to steam, and bubbles just start to appear around the edge. Do NOT allow to come to a boil. Salt and pepper to taste.

Step 5

Add oysters and continue to cook over low heat until oysters begin to curl on edges.