Drain oysters, reserving liquid but straining well to remove any debris or sand.

Rinse oysters and check that they are clean.

In a large pot, heat together the milk, cream, and oyster liquid over medium-low heat.

You want the mixture to be hot but not boiling.

In another large pot, melt butter.

Add the oysters and simmer them gently, just until they begin to curl at the edges.

This only takes a few minutes.

(Don’t overcook or the oysters will get tough and chewy.

) Slowly pour in the heated milk mixture, stirring gently while adding.

Taste the stew and add salt, pepper, and Tabasco sauce as desired.

Ladle into individual bowls and add a small pat of butter, sliced green onions, and fresh parsley.

Serve with oyster crackers.