Larry wrote:

>> Butter-Cooked Oysters and Mushrooms: The oysters were big and plump. They
>> were also very full-flavored, almost to the point of being disconcerting.
>> I
>> used the mixture as a kind of condiment for the steak, and it worked very
>> well in that role.
>
> What kind of oysters did you use?

I'm not sure what variety they were. Since they were going to be cooked, I
took the shortcut of buying pre-shucked pasteurized oysters.


>>....Pour into bowl; remove vanilla bean husk....
>
> Did you save the husk, either to place it into a jar of sugar or for some
> other use?

I have in the past, but this time I shamelessly licked the pudding off it
and threw it away. :-)

Bob