By using the following links you will support local businesses, authors, & entrepreneurs and help to pay the forum rent -- and it won't cost you a penny more.
Finely dice a few shallots and saute in butter until just starting to turn golden, then deglaze with about 1/2 C wine and all the oyster liquor. Once that cooks down enough that the onions no longer float, turn down the stove and pour in a bit of evaporated milk (~1/3 can) if you have it and then add the regular milk. Return to a low fire and bring it up to a gentle steam, just under the simmer. Add the oysters and wait for the stew to come back up to temp. Adjust the salt & pepper, and dish it out or transfer to another serving dish, or the milk will curdle.
