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