Title: Oyster Mussel Milkbath
Categories: Appetizer Seafood
Yield: 6 Servings

12		Oysters; drained *
12		Mussels; ** see note
3	tb	Sweet butter
1		Onion; peeled and diced
5		Peppercorns; freshly ground
1/2	ts	Salt
2	tb	Calvert's cedar street basil
1	c	Clam juice
2	c	Half and half
3	tb	Sherry

Recipe by: "Jessica A. Walton" * 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 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.

Servings: 6

Source: Calvert's Mustard Cookbook

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