In the
Things You'll Need
24 ounces oysters, fresh or
canned, drained
6 tablespoons unsalted butter
1/2 small yellow onion, diced
1/2 green or red bell pepper,
deseeded and diced
1 teaspoon jarred minced
garlic (or 3 fresh cloves, minced)
4 ounces mushrooms, sliced
1/2 cup light or heavy cream
2 tablespoons all-purpose
flour
2 teaspoons fresh lemon juice
2 teaspoons Worcestershire
sauce
1/2 teaspoon salt
1/2 teaspoon ground black
pepper
1/4 teaspoon paprika
1/8 teaspoon ground nutmeg
1/2 cup bread crumbs or
crushed saltine crackers
1/2 cup grated Parmesan cheese
Preheat the broiler to high.
Grease the casserole dish or the baking dish.
Melt 2 tablespoons of butter
in a large skillet. Add the onion and the bell pepper and the garlic. Cook till
the vegetables are tender, for around 5 to 7 minutes.
Apply the oysters to the
mushrooms. Cook 5 to 7 minutes or until the mushrooms are soft. If required,
strain the mixture and return to the skillet.
Melt 2 tablespoons of butter
in a shallow pan. Apply the flour to it. Whisk and heat for about 30 seconds.
Adding the milk, the lemon
juice and the sauce to Worcestershire. Whisk well and boil until thick, about
three minutes.
Apply 1/4 cup of Parmesan
cheese and simmer until it is melted.
Add Parmesan sauce and spices
to a combination of oysters. Ok, Stir.
In the microwave, heat the
remaining 2 teaspoons of butter. In a shallow cup, mix the melted butter with
the bread crumbs and the leftover Parmesan cheese.
Apply the combination of
oysters to the greased dish. Cover with bread crumbs and toast for 5 to 8
minutes or until the crumbs are golden brown.
Hope you enjoy!
No comments:
Post a Comment