Oyster Bisque

Line fine-mesh 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.

Finely chop scallion greens. Ladle bisque into warm flat soup plates, with 4 oysters in each. Garnish with scallion greens and coarsely ground black pepper. Serve immediately.