Oyster Mussel Milkbath

Serves:

Ingredients:

1 Dz.oysters, fresh and
2 c Half-and-half
1 c Clam juice
Basil mustard
2 tb Calvert's cedar street
1/2 ts Salt
5 Freshly ground peppercorns
1 Onion, peeled and diced
3 tb Sweet butter
And drained
Shelled-or smoked and cann
1 Dz.mussels, fresh and
Shelled-or from jar, drain
3 tb Sherry

Method:

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.