4 dozen large fresh oysters, shucked, with their liquor
3 cups heavy cream, or 1 1/2 cups whole milk and 1 1/2 cups heavy cream
1 bunch large scallions
Salt and coarsely ground black
pepper to taste
sieve with cheesecloth. Pour oyster liquor through cheesecloth to remove
sand or grit.
Place cream in medium heavy saucepan. Cook over medium-high heat for
10 minutes, or until
cream thickens a bit. Add strained oyster liquor. Cook over medium heat
for 5 minutes.
Finely chop white part of 1 scallion and add to cream. Reduce heat to
medium, add oysters,
and cook for 2 to 3 minutes, until oysters are just cooked through and
bisque is hot. Add a
pinch of salt, if needed.