Oyster mussel milkbath
Yield: 6 Servings
Ingredients:
- 12 Oysters; drained *
- 12 Mussels; ** see note
- 3 tb Sweet butter
- 1 Onion; peeled and diced
- 5 Peppercorns; freshly ground
- 1/2 ts Salt
- 2 tb Calvert's cedar street basil
- 1 c Clam juice
- 2 c Half and half
- 3 tb Sherry
Instructions:
Recipe by: "Jessica A. Walton"
* 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 1/3. 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
