1 tablespoon benne seeds
1 cup oyster liquor
1 cup cream
12 large oysters, shucked
Cayenne pepper and freshly ground black pepper to taste
- On a baking sheet in a preheated 350-degree oven or in a heavy-bottomed pan over medium heat, cook benne seeds until evenly browned, about 10 to 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 cream and oyster liquor together in a saucepan. Gradually stir in benne paste, then add oysters and continue to heat until the oysters are just curled, about a minute. Season with cayenne and black pepper.
Recipe ByJohn Martin Taylor, Author of Hoppin’ John’s Lowcountry Cooking: Recipes and Ruminations from Charleston & the Carolina Coastal Plain