Stewed Oysters
Stewed oysters is a short, buttery dish that lets 24 fresh oysters stay the centre of attention. The method comes from an 1881 household cyclopedia, and it is simple: the oysters cook in their own liquor with butter, mace and bay, then take a splash of cream at the end. Freshly grated nutmeg over each oyster adds a warm, fragrant finish, and the whole pan is ready in minutes.
Instructions
Shuck the oysters, keeping any liquid that comes out of the shells.
Put the oysters and all of their liquid into a saucepan. Add the butter, salt, black pepper, mace and bay leaves.
Bring the pan to a simmer and cook for 5 minutes. Pour in the cream and shake the pan to mix everything together while it heats through.
Pour the oysters and sauce onto a plate or platter. Grate a little fresh nutmeg over each oyster as it sits in the sauce.
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