Oyster Stew

1. 1

   Strain the oysters, reserving the liquid.

2. 2

   Heat the cream in a heavy nonreactive 2-quart pot to a low simmer over medium heat, being careful not to let it scorch.

3. 3

   In the meantime, warm four small bowls, add 1 tablespoon of the butter to each bowl, and set them in a warm spot.

4. 4

   Season the cream with the salt, cayenne, and some black pepper.

5. 5

   Add the oyster liquor and return to a simmer.

6. 6

   Add the oysters and cook for 30 seconds, until they start to curl and are just heated through.

7. 7

   Adjust the seasoning, and divide the oysters and sauce among the warm bowls.

* Per serving · 4 servings · Values may vary.

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