Oyster mussel milkbath

6 Servings

Ingredients

Quantity Ingredient
12 Oysters; drained *
12 Mussels; ** see note
3 tablespoons Sweet butter
1 Onion; peeled and diced
5 Peppercorns; freshly ground
½ teaspoon Salt
2 tablespoons Calvert's cedar street basil
1 cup Clam juice
2 cups Half and half
3 tablespoons Sherry

Directions

Recipe by: "Jessica A. Walton" <ryanja@...> * fresh and shelled-or from jar. ** fresh and shelled-or smoked and canned and drained.

Melt butter in a saucepan over medium high heat. Add onion and saute 5 minutes. Add peppercorns, salt and mustard and stir. Add clam juice, bring to boiling and reduce by ⅓. Add oysters, mussels, sherry and half-and-half and heat but do not boil. Continue to cook until oysters begin to curl around the edges. Individual bowls of soup should be garnished with a few fresh basil leaves.

Servings: 6

Source: Calvert's Mustard Cookbook

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