Quick-but-Yummy Oyster Stew

Ingredients

• 1 cup butter 
• 24 ounce evaporated milk canned
• 6 servings salt and ground pepper black to taste
• 16 ounce dozens oysters drained canned
• 4 cups water 

Equipment

• pot

Directions

1. Stir the evaporated milk and water together in a large pot over medium-low heat; bring to a gentle boil.
2. Stir butter into the liquid. Season with salt and black pepper. Cook, stirring occasionally, until the butter melts completely, 5 to 7 minutes.
3. Stir the oysters into the liquid; continue cooking at a simmer until the edges of the oysters begin to curl, about 15 minutes.