Using 2 Separate Pots:

• In one pot: Heat oysters in their liquor with 1/2 tsp salt until they plump. Don't boil.
• In the second Pot: Heat milk until just scalded, stirring occasionally.
• Remove oysters using a slotted spoon, and add to the scalded milk. Once all of the oysters are removed, carefully pour the liquor into the milk, stopping just before the end so as not to get any sand or shell debris that may have collected on the bottom of the pot.
• Add the butter and seasonings.
• Stirring occasionally, heat just to boiling point and remove from heat.
• Adjust seasonings, add more salt & pepper to taste.
• Serve immediately.
• Garnish with a pat of butter, and your choice of chives, parsley, and cracked black pepper.