MIGNONETTE SAUCE

Adapted from Julia Child

2 tsp. whole black peppercorns

1½ Tbs. chopped shallots

1/3 c. red wine vinegar

¼ tsp. chopped fresh thyme

Pinch of salt

Crush peppercorns coarsely, put into bowl with rest of ingredients and stir. Serve with oysters on the half-shell.

MIKE’S SUPER OYSTER STEW

1 qt. standard oysters with liquor

2 medium potatoes, diced

¼ lb. butter

½ c. chopped onion

½.c. thinly sliced celery

½ c. diced green pepper

½ c. thinly sliced carrots

½ c. cooked corn kernels

1 qt. half-and-half

1 can (12 oz.) evaporated milk

1 tsp. salt

½ tsp. white pepper

1 Tbs. Worcestershire sauce

1/8 tsp. thyme

¼ tsp. sweet basil

¼ tsp. dried chives

½ c. sliced mushrooms

8 strips crisply cooked bacon

Red pepper flakes

Drop oysters and liquor into 2 cups salted boiling water in a 2-quart pot. Leave no more than 5 minutes, edges of o...