Stewed Oysters

• 12 each oysters shucked, drained, and liquor reserved
• 1/2 cup heavy whipping cream
• 1 x salt and black pepper
• 1 dash nutmeg ground
• 2 tablespoons butter
• 2 tablespoons flour, all-purpose

1. In a small sautepan combine the oysters, oyster liquor and heavy cream and bring to a gentle simmer.
2. Cook the oyster until just firm, about 5 minutes.
3. Season with salt and pepper and nutmeg.
4. In a small bowl cream together the butter and flour and stir into the simmering stew.
5. Stir until thickened remove from heat and spoon over toasted brioche.
6. Garnish with diced tomato and fresh herbs.

oysters, heavy whipping cream, salt, nutmeg ground, butter, flour

Taken from recipeland.com/recipe/v/stewed-oysters-39315 (may not work)