Preparation / Directions:
* fresh and shelled-or from jar. ** fresh and shelled-or smoked and canned and drained.
Melt butter in a saucepan over medium high heat. Add onion and sauté 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.