Photo by Jennifer Hitchcock

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2 servings

  • 1 tablespoon benne seeds
  • 1 cup oyster liquor
  • 1 cup cream
  • 12 large oysters, shucked
  • Cayenne pepper and freshly ground black pepper to taste
  1. 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.
  2. Remove to a mortar and grind with a pestle until a paste forms, adding a few drops of oyster liquor or cream if necessary.
  3. 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 By
    John Martin Taylor, Author of Hoppin’ John’s Lowcountry Cooking: Recipes and Ruminations from Charleston & the Carolina Coastal Plain

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