Oyster Mussel Milkbath

12 oysters; drained *
12 mussels; ** see note
3 tablespoon sweet butter
1 onion; peeled and diced
5 peppercorns; freshly ground
1/2 teaspoon salt
2 tablespoon calvert's cedar street basil
1 cup clam juice
2 cup half and half
3 tablespoon sherry


* 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,
bringto 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