In a 2+ quart pan, sauté the shallot in the butter over med-low heat until translucent, do not brown. Add the garlic.

Before the garlic can brown, pour in the oysters and oyster liquor. Let it reheat and simmer a few minutes to just cook the oysters through. Turn off the heat.

Wait a few minutes for the oyster and shallot mix to cool somewhat, then quickly pour in the quart of milk. From here on, don’t let the milk simmer for even a moment, so it stays perfectly smooth. Turn heat to low and start warming the stew back up.

As it begins to steam again, add salt and black pepper to taste, and a few or several drops of hot sauce. Stir. At the first sign of a bubble, kill the heat.

Fancy oyster dishes are great, but sometimes I want something unadorned and simple. Try it with plain white French bread.