Quick & Light Oyster Stew

Directions

1. 1
   Combine water with butter, Worcestershire sauce, juice from oysters and salt in a stockpot and bring to a boil over high heat.
2. 2
   Add potatoes, reduce heat to medium-high, and cook for 20 minutes, stirring occasionally, until potatoes are tender.
3. 3
   If oysters are large, cut into halves or thirds.
4. 4
   When potatoes are tender, reduce heat to medium and add oysters.
5. 5
   Cook until edges curl, about 4 minute.
6. 6
   Meanwhile, scald milk by placing in a large saucepan and heating until bubbles begin to form around edges.
7. 7
   Be careful it does not scorch.
8. 8
   Add to stockpot with pepper and heat through.
9. 9
   Serve with a sprinkle of nutmeg on each serving.