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