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1½ dozen live Miyagi oysters
2 cups water
¼ cup butter
¼ cup minced white onion
½ pound chopped oyster mushrooms
Pinch of freshly ground pepper
Pinch of grated nutmeg, or to taste
½ cup dry sherry
1½ cups whole milk
¾ cup heavy whipping cream, divided
2 Tbsp freshly chopped herbs such as parsley, chives or tarragon
Scrub the oysters to clean off any mud or shell chips. Bring 2 cups of water to a full rolling boil in a 1-gallon Dutch oven or pot over high heat. Put the oysters in the pot, cover, reduce the heat to medium and let them steam until they open or become very easy to pry open with an oyster knife, about 8 minutes.
Remove the steamed oysters from their shells and put them and their liquor in a blender. Strain the liquid in which the oysters were steamed into the blender as well.
Rinse or wipe the Dutch oven and add the butter, heat over medium-high heat and add the onions, Cook for about 2 minutes or until softened then add the mushrooms. Sauté until the mushrooms release their liquid and begin to dry then add the sherry. pepper and nutmeg and cook until the sherry has evaporated and the mixtures sizzles in the pan. Add ¼ cup cream and bring this mixture to a boil.
Transfer the mushroom mixture into the blender with the oysters and blend to make a very smooth purée. Return the mixture to the pot, add the milk and heat through.
Whip the remaining ½ cup cream. Garnish each serving of soup with a dollop of whipped cream and chopped herbs.