Oyster Stew

Directions

1. 1
   Strain the oysters, reserving the liquid.
2. 2
   Heat the cream in a heavy nonreactive 2-quart pot to a low simmer over medium heat, being careful not to let it scorch.
3. 3
   In the meantime, warm four small bowls, add 1 tablespoon of the butter to each bowl, and set them in a warm spot.
4. 4
   Season the cream with the salt, cayenne, and some black pepper.
5. 5
   Add the oyster liquor and return to a simmer.
6. 6
   Add the oysters and cook for 30 seconds, until they start to curl and are just heated through.
7. 7
   Adjust the seasoning, and divide the oysters and sauce among the warm bowls.