Stewed Oysters
Stewed oysters with cream are a quick, old-fashioned dish that lets the shellfish stay the main event. Only a spoonful each of butter and flour is used, just enough to give the oyster liquor a light body. Mace does the quiet work here, adding a warm, nutmeg-like note that suits cream and shellfish well. The whole dish takes minutes, so serve it the moment it leaves the heat.
Instructions
Shuck the oysters over a bowl or in the deep half of the shell so that none of their liquid is lost. Keep the liquid with the oysters.
Work the butter and flour together with a spoon or fork until you have a smooth paste with no dry flour showing.
Put the oysters and their liquid in a pan over medium heat. Wait until they are hot all the way through.
Stir in the cream and the butter and flour paste, and keep stirring so the paste dissolves into the liquid and thickens it slightly.
Season with salt, mace and pepper, tasting as you go. Take the pan off the heat and serve right away, since the oysters toughen if they sit.
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