1-Melt 4 tablespoons butter over medium heat in a heavy-bottom 3-quart saucepan.

2-Add 1 large onion, finely diced, and sauté until tender, about 5 minutes.

3-Add 2 garlic cloves, grated or minced, and continue to sauté for 1-2 minutes, being careful not to burn the garlic.

4-Stir in 1/4 teaspoon ground red pepper, 1/4 teaspoon paprika, 1/4 teaspoon salt, and 1/2 teaspoon ground black pepper. Toast the seasonings by stirring for about 1 minute.

5-Drain the 16 ounces fresh raw oysters and reserve the oyster liquid.

6-Reduce heat to low, add 6 cups whole milk or half and half, 1 teaspoon dried parsley, and the reserved oyster liquid.

7-Cook over low heat until hot and beginning to steam, with bubbles just appearing around the edge, but do not let it boil.

8-Add the oysters and cook over low heat for a few minutes until oysters start to curl on the edges.

9-Adjust salt and pepper to taste and serve warm.