Baked Stuffed Oysters

Recipe courtesy of Cooking up a Storm

Serves 6

Ingredients: 
  • 1½ dozen medium-size oysters and their shells
  • ½ cup cooking oil
  • 6 tablespoons all-purpose flour
  • 2 to 3 cups oyster liquor
  • 2 medium yellow onions, chopped
  • 1 cup chopped white button mushrooms
  • 2 cloves garlic, minced
  • 1 stalk celery, chopped
  • 1 green bell pepper, chopped
  • 4 green onions, chopped (white and green parts)
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon Tabasco sauce
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 4 tablespoons butter
  • ½ medium eggplant, boiled in water to cover, peeled, and mashed
  • 1¼ cups bread crumbs

Baked Stuffed Oysters

Baked Stuffed Oysters

Click image to enlarge

 

Method: 

Preheat the oven to 350ºF.

Scrub the oyster shells for serving. In a medium saucepan, boil the oysters in their own liquor for 5 minutes, then drain, reserving the liquid. When they are cool enough to handle, chop the oysters into coarse pieces.

In a large skillet, heat the oil over medium heat. Add the flour and cook, stirring, to make a light brown roux. Stir in the oysters, enough oyster liquid to make a thick smooth mixture, and all the remaining ingredients except the bread crumbs. Reduce the heat to low and cook, stirring occasion­ally, for 10 minutes. Remove about ½ cup of the mixture to be used as a sauce. To the remainder, add 1 cup of the bread crumbs.

Fill each oyster shell with the stuffing mixture and place on a baking sheet. Sprinkle the remain­ing  ½ cup of bread crumbs evenly over the stuffed shells, and bake for 15 minutes.

Remove the stuffed shells from the oven and place on individual plates. In a small saucepan, warm the reserved ½ cup of the sauce for 2 or 3 minutes over low heat ( or microwave it in a glass measuring cup) and spoon some over each oyster shell.

 

Louisiana Recipes Weekly



 

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