1 dozen oysters, fresh and shelled or from a jar, drained 1 dozen mussels, fresh and shelled or smoked and canned, drained 3 tablespoons sweet butter 1 onion, peeled and diced 5 freshly ground peppercorns ½ teaspoon salt 2 tablespoons Dijon-style mustard 1 teaspoon basil 1 cup clam juice 2 cups half-and-half 3 tablespoons sherry
Preparation
Melt butter in a saucepan over medium-high heat. Add onion and saute 5 minutes. Add peppercorns, salt, mustard and basil, and stir. Add clam juice, bring to a boil, and reduce by ½. 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.
