Oysters in cream

A very quick and simple way to cook oysters, for those who don’t like them raw. Serves 2

• A dozen (or more) fresh oysters in their shells, or a punnet of fresh oysters in liquid
• A dollop of butter
• ½ cup of fresh cream
• Sea salt to taste

Take the oysters out of the shells, or if they’re in a punnet, drain the liquid into a separate container. Sauté the oysters lightly in the butter, then add the cream and simmer for a few minutes. Add back the liquid, or a little sea salt to taste.

Serving ideas:

• As is, as an entrée
• Pan fry some grated potato in a little butter and sea salt. Put half into a baking dish. Pour the oysters on top. Top with the rest of the potatoes. Pour some extra cream over the top, and sprinkle on a little grated cheese. Bake for about ½ an hour. Serve with a large green salad.
• Make a chowder by adapting the mushroom soup recipe from lesson 5. Use only half the amount of mushroom, but add 1 large or 2 medium potatoes that have been boiled. When the soup has been pureed to a nice thick chowder, stir through the oysters and cream.
• Make a mixed seafood chowder, by doubling the amount of mushroom & potato soup. Then add chunks of fish and shrimps or prawns, as well as the oysters.

Variation:

• Try replacing cream with coconut cream in any of these