Benne-Oyster Soup

• 1 tablespoon sesame seeds benne
• 1 cup oyster liqueur drained from the oysters
• 1 cup cream
• 12 large oysters shucked
• 1 x cayenne pepper and black pepper

1. On a baking sheet in a preheated 350F (180C) F oven or in a heavy bottomed pan over medium heat, cook the benne seeds until evenly browned, about 10 to 15 minutes.
2. Remove to a mortar and grind with a pestle, until a paste forms, adding a few drops of oyster liquor or cream if necessary.
3. Heat the cream and oyster liquor together in a saucepan.
4. Gradually stir in the benne paste, the add the oysters and continue to heat until oysters are just curled.
5. It takes only a minute.
6. Season with cayenne and black pepper.

sesame seeds benne, oyster, cream, oysters, cayenne pepper

Taken from recipeland.com/recipe/v/benne-oyster-soup-41911 (may not work)