1 quart Heavy cream
5 Dozen freshly shucked oysters, save all liquor
1 teaspoon Creole Seafood Seasoning

In a saucepan gently simmer cream and reserved oyster liquor until reduced
to 1 1/2 cups. This will take 2 to 3 hours. Add 2 dozen of the oysters and
cook for 5 minutes. Strain out oysters, leaving the sauce. Put the
remaining oysters in a hot skillet with seasoning (no oil!) and toss
gently to warm them. Do not overcook. Drain on towel, put on serving dish
and cover with sauce.

Click here for Creole Seasoning recipe