Instructions

In 3 cups of boiling water, cook the potatoes until firm-tender (al dente).
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Heat the oil in a large skillet over high heat. Add the onions and sautÈ for 30 seconds. Add the reserved oyster liquor and cook 30 seconds more.
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Add the parsley, garlic, potatoes, salt, white pepper, and 20 turns of the black pepper, and bring to a simmer. Stir in the hot sauce and Worcestershire and simmer for 1 minute. Add the cream and cook for 3 minutes.
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Fold in the green onions and the oysters and cook just until the edges of the oysters start to curl, for about 2 minutes. Stay with it to be sure that oysters donít overcook.
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To serve, ladle 1 1/2 cups of the stew into each of 4 shallow soup bowls and† top each with 2 turns black pepper. Serve, Louisiana style, with hot mini-biscuits.
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Yield: 6 cups, 4 first-course servings