Oyster Stew

This recipe for oyster stew is very basic but very rich and tasty.  Of course I didn't use fresh oysters (forgive me, Frugal Gourmet!).  I'm sure canned oysters do not do this stew justice, but it was the best I could do.

Saute onion in butter, then add half-and-half (milk if you are afraid of arteries clogging), salt and pepper.  Simmer and then add oysters with their juice, heat just until hot (Frugal Gourmet cautions against overcooking the oysters).  Garnish with parsley and dinner is served.  Eat some salad to off-set the fat and cholesterol.