Wash and chop your onion and parsley first. Mince the garlic. Drain the oysters, but keep the liquid. This liquid has amazing seafood flavor. Set everything near your stove for easy cooking.

Place butter in a large pot over medium-low heat. Add chopped onion. Cook slowly until soft and sweet. Stir often. Then add garlic and cook for one more minute.

Pour the saved oyster liquid into the pot. Stir gently with the onion and butter mixture. Let it warm slowly for two minutes. This builds a deep and rich base flavor.

Add whole milk and heavy cream. Stir well until smooth. Keep heat low. Do not boil. Slow heating keeps the stew creamy and soft. This step makes the soup rich and silky.

Add salt, black pepper, and paprika. Stir everything well. Taste the broth carefully. Add more pepper if needed. The flavor should be creamy, buttery, and lightly seasoned.

Now gently add the oysters. Stir softly. Cook for about three to five minutes. When the oyster edges curl slightly, they are done. They should stay tender and juicy.

Turn off the heat. Sprinkle fresh parsley on top. Ladle the hot stew into bowls. Serve with crackers or toasted bread. Enjoy every warm and creamy spoonful.