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Recipe: Oyster Pie

Serves 6

2 pints shucked oysters with their liquor

½ cup (1 stick) unsalted butter

¼ cup sliced celery

¼ cup chopped onion

2 cups finely crushed crackers, divided

¾ cup milk

2 tablespoons chopped parsley

2 cloves garlic, finely minced

2 teaspoons lemon juice

1/8 teaspoon pepper

½ cup grated Cheddar, divided

Preheat an oven to 350 degrees. Lightly grease a 10-inch pie plate or other ovenproof baking dish.

Carefully check oysters for bits of shell. In a medium saucepan, heat the oysters and their liquor over medium heat just until the edges being to curl, about 3 minutes. Remove from the heat and drain. Discard the liquid and set the oysters aside.

In a large skillet over medium heat, melt the butter and add the celery and onion. Saute the vegetables until just tender, about 3 minutes. Add 1½ cups crushed crackers, milk, parsley, garlic, lemon juice, pepper and ¼ cup Cheddar. Stir in the oysters and pour the mixture into the prepared baking dish.

In a small bowl, combine the remaining ½ cup crushed crackers with remaining ¼ cup Cheddar and sprinkle it over the oyster mixture. Bake 10 minutes or just until the top turns light brown. Serve immediately.

Adapted from a recipe provided by Vicky Murphy, Inland Seafood

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No pearls, but these oyster dishes sure are rich

Wednesday, October 16, 2013

Raw oysters are slippery and seductive, tasting of ocean and salt and fresh sea breezes. Cooking firms the oyster meat and gives it a smooth, custardy texture. But cook it too long and it turns to rubber. Inland Seafood’s Vicky Murphy says, to cook an oyster properly, you want to gently warm it. You’ll know it’s done when the edge …

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