1/2 pint shucked oyster, nice and fresh with liquor
1 cup whole milk
1/2 cup heavy cream
1 teaspoon saffron crushed and put into 3 tablespoons white wine
2 tablespoons unsalted butter
Salt and pepper
Melt butter in a 2 quart pot on low heat. When the butter has just melted add the shucked oysters, milk, cream,and wine/saffron mixture. Watch this carefully so that it doesn't boil. Remove the stew when you see steam rise from its surface and the oysters are just barely curled. Garnish with a dash of truffle oil and serve.
- Recipe courtesy of Brenda Athanus