Benne Oyster Soup

1 tb Benne (sesame seeds)

1 c Oyster liquor, drained from

-the oysters 1 c Cream

12 lg Oysters, shucked

Caynne pepper and freshly ground black pepper On a baking sheet in a preheated 350 degree F. oven or in a heavy bottomed pan over medium heat, cook the benne seeds until evenly browned, about 10-15 minutes. Remove to a mortar and grind with a pestle, until a paste forms, adding a few drops of oyster liquor or cream if necessary. Heat the cream and oyster liquor together in a saucepan. Gradually stir in the benne paste, the add the oysters and continue to heat until oysters are just curled. It takes only a minute. Season with cayenne and black pepper. Serves 2. SOURCE: *Hoppin' John's Lowcountry Cooking Published Early American Life 8/93 POSTED BY: Jim Bodle 9/93