Provided by Florence Fabricant
Categories dinner, soups and stews, main course
Time 30m
Yield 3 servings
Number Of Ingredients 11
Steps:
- Heat butter in a large, heavy saucepan. Add shallots and saute slowly until tender but not brown. Drain the oysters, reserving the liquor and add them to pan, tossing briefly in the butter. Add the artichokes and toss in the butter as well.
- Add three-fourths cup of the oyster liquor, the milk, cream, salt, Worcestershire sauce, vermouth and pepper. Cook very gently, barely at a simmer, about 20 minutes, just until the oysters have curled around the edges and are beginning to float.
- Check seasonings, ladle into warm bowls and dust each serving with paprika. Serve with oyster crackers or toast.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 14 grams, Carbohydrate 23 grams, Fat 44 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 26 grams, Sodium 994 milligrams, Sugar 8 grams, TransFat 0 grams
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