Scalloped Oysters

Creamy scalloped-style Mississippi Gulf Oysters baked with a crunchy breadcrumb top.

 

TIME: 60 minutes

SERVES: 4

SEASON: spring, fall, winter

METHOD: bake

 

INGREDIENTS:

• 16 oz Mississippi Gulf oysters, drained, liquid reserved

• 1 cup oyster crackers

• 1 each medium onion, chopped

• 8 oz mushrooms, sliced

• 1 each clove garlic, finely chopped

• 2 Tbsp butter

• 2 Tbsp flour

• 1/2 cup milk

• 2 tsp lemon juice

• 2 tsp lemon zest

• 1/8 tsp nutmeg

• 1 tsp Worcestershire sauce

• 1/4 bunch parsley, chopped

• 1/2 cup fresh breadcrumbs

• salt, to taste

• pepper, to taste

 

DIRECTIONS: 

1. Preheat oven to 350 degrees.

2. In a saucepan over medium heat, add butter, onions and mushrooms, and cook until tender.

3. Add garlic and cook 2 minutes.

4. Add flour, stirring to remove lumps, and cook 2 minutes.

5. Add reserved oyster liquid and milk, whisk until smooth and let cook for 5 minutes.

6. Remove from heat and add remaining ingredients, except breadcrumbs.

7. Place in a casserole dish and top with the fresh breadcrumbs.

8. Bake for 25 minutes.

 

Serving Suggestion: Great alongside pork chops and peas or green beans.

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