Instructions: In a small sautepan combine the oysters, oyster liquor and heavy cream and bring to a gentle simmer. Cook the oyster until just firm, about 5 minutes.

Season with salt & pepper and nutmeg. In a small bowl cream together the butter and flour and stir into the simmering stew.

Stir until thickened remove from heat and spoon over toasted brioche.

Garnish with diced tomato and fresh herbs.

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