Benne Oyster Soup

Ingredients:

1 tb Benne (sesame seeds)
1 c Oyster liquor, drained from
-the oysters
1 c Cream
12 lg Oysters, shucked

Method:

Caynne pepper and freshly ground black pepper On a baking sheet in a preheated 350 degree F.
oven or in a heavy bottomed pan over medium heat, cook the benne seeds until evenly browned, about 10-15 minutes.
Remove to a mortar and grind with a pestle, until a paste forms, adding a few drops of oyster liquor or cream if necessary.
Heat the cream and oyster liquor together in a saucepan.
Gradually stir in the benne paste, the add the oysters and continue to heat until oysters are just curled.
It takes only a minute.
Season with cayenne and black pepper.
Serves 2.