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| RECIPE FOR OYSTER MUSSEL MILKBATH |
Title: Oyster Mussel Milkbath
Category: American Microwave
Serves: 6
Ingredients:
| 1.00 | | Dz.oysters, fresh and | | | Shelled-or from jar, drain | | 1.00 | | Dz.mussels, fresh and | | | Shelled-or smoked and cann | | | And drained | | 3.00 | tb | Sweet butter | | 1.00 | | Onion, peeled and diced | | 5.00 | | Freshly ground peppercorns | | 0.50 | ts | Salt | | 2.00 | tb | Calvert's cedar street | | | Basil mustard | | 1.00 | c | Clam juice | | 2.00 | c | Half-and-half | | 3.00 | tb | Sherry |
Instructions:
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 1/ 3.
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.
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