Oyster Mussel Milkbath

Course : Seafoods
Serves: 6
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12 medium oysters -- drained *
12 medium mussels -- ** see note
3 tablespoons sweet butter
1 medium Onion -- peeled and diced
5 pieces peppercorns -- freshly ground
1/2 teaspoon salt
2 tablespoons Calverts cedar street basil
1 cup clam juice
2 cups half and half
3 tablespoons sherry

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.

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