"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 pint fresh oysters water (usually 1 pint) 1 can evaporated milk salt & pepper 1 Tblsp. butter
Cut oysters into desired bite-sized pieces. Boil oysters in water with butter, salt and pepper. Use just enough water to cover the oysters so they can boil freely. Boil gently 3 to 5 minutes or until edges curl. Add canned milk to desired richness and heat. Do not boil.
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