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12 Oysters, shucked, drained and liquor reserved
1/2 cup heavy Cream
Salt and Pepper
1 dash Ground Nutmeg
2 Tablespoons Butter
2 Tablespoons Flour
Toasted Brioche, thinly sliced
Tomato, seeded and diced
Fresh Herbs, minced (i.e. Parsley, Chives, Tarragon)
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In a small saute pan 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 and 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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