In a medium non-stick skillet simmer 1 pint of drained oysters
for 2 minutes until they plump. Remove them with a slotted spoon,
and add 1 cup heavy cream, and 2 teaspoons or more tabasco sauce.
Simmer until the cream thickens lightly. Return the oysters to the
cream to warm through and serve in four hollowed out brioches.
