Scalloped Oysters - 1

Recipe Ingredients

5 oz	142g	Unsalted butter
2		Shallots - peeled and finely chop
1 3/4 cups	255g / 9oz	Saltine cracker crumbs
2 cups	474ml	Shucked oysters - in their liquor
7 tablespoons	105ml	Heavy cream - or whipping cream
1/2 teaspoon	2.5ml	Worcestershire sauce
1		Tabasco sauce
1/2 teaspoon	2.5ml	Dried thyme leaves - crumbled
1/4 teaspoon	1.3ml	Fresh ground black pepper
1 teaspoon	5ml	Fresh Italian parsley - chopped
		Salt - to taste

Recipe Instructions

1. Preheat the oven to 350F.

2. Melt the butter in a medium-size skillet. Add the shallots and wilt over medium heat for 5 minutes. Remove the skillet from the heat and using a fork, stir in the cracker crumbs.

3. Spread half the crumb mixture over the bottom of a 6 x 8-inch ovenproof baking dish.

4. Drain the oysters, reserving the liquor, and lay them evenly over the crumbs. Cover the oysters with the remaining crumb mixture.

5. In a small mixing bowl, combine the reserved oyster liquor, cream, Worcestershire, Tabasco, thyme, pepper, parsley and salt. Pour this over the oysters.

6. Bake on the center rack of the oven until brown and bubbly, 30 to 35 minutes.

Yield: 6 portions

Note: This can also be called a chowder. Serve accompanied by a bright green salad.

Source:
Pat Gold

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