When I was a kid my Mom used to, very rarely,
buy a pint of fresh oysters in their liquor,
to make the most memorable rich oyster stew.
I’ve never made it myself
but I can close my eyes and still bring back the sensory memories
of how it tasted..
all buttery and creamy.
From our feast of Steamed Garlic Leek Mussels,
I had a cup of mussels and 2 cups of the broth leftover.
The broth was already rich and buttery,
with the remnants of leek and garlic.
All I had to do was heat the broth,
stir in 1 cup cream and 1 cup milk.
I kept the temperature to just below simmer for about 5 minutes.
Seasoned with lots of freshly ground pepper
and a dash or 6 of tabasco sauce.
Returned the mussels to the pot to heat.
Mom used to serve it with saltine crackers,
which is part of my sensory memory.
I used to scrunch a handful of them into the bowl.
Rich, buttery, peppery with a hint of heat on my tongue…