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Print this Recipe    Stewed Oysters

Stewed Oysters

12 oysters, shucked, drained and liquor reserved
1/2 c heavy cream
salt and pepper
dash ground nutmeg
2 tb butter
2 tb flour
brioche, thinly sliced and toasted
tomato, seeded and diced
fresh herbs, minced (parsley, chives, tarragon)

In a small sautepan combine the oysters, oyster liquor and heavy
cream and bring to a gentle simmer. Cook the oyster until just
firm, about 5 minutes. Season with salt & pepper and nutmeg. In a
small bowl cream together the butter and flour and stir into the
simmering stew.

Stir until thickened remove from heat and spoon over toasted brioche.
Garnish with diced tomato and fresh herbs.

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