This post is a little tardy as the oysters were part of our Real Good Fish CSF delivery last week. Inspired by the Miyagi oysters from Tomales Bay in Marin County, I wanted to create a simple stew . But, first, you have to shuck them. Click to read my post HOW TO: Shuck Oysters . Though this recipe feels luxurious, it's one you can easily pull off on a week night if you have the right ingredients. I added some fresh shrimp and sardines to the oysters to make a bigger pot though I didn't get to indulge because it has dairy and I'm still partially on my Whole30 Adventure . More on that soon because my month is almost up! Ingredients serves 4 freshly shucked oysters in their liquid, about 4 to 5 per person 2 T butter 1 T olive oil 2 medium shallots, minced 2 garlic cloves, peeled and minced 1/2 lb peeled shrimp 1 tin sardines freshly ground salt freshly ground pepper 4 C milk 1 C heavy cream hot sauce to taste, optional crackers fo...