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Categories:Viewed: 30 - Published at: 8 years ago
Ingredients
- 12 each oysters shucked, drained, and liquor reserved
- 1/2 cup heavy whipping cream
- 1 x salt and black pepper
- 1 dash nutmeg ground
- 2 tablespoons butter
- 2 tablespoons flour, all-purpose
Method
- 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 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.
