Casseroles > Seafood > Oyster Casserole >
Oyster Casserole
4 C coarse fresh breadcrumbs (8 slices white sandwich bread)
4 large eggs
1 C heavy cream
1 C whole milk
2 tsp. lemon juice
1 tsp. Worcestershire sauce
1/4 C flat-leaf parsley, finely chopped
1/4 tsp. salt
1/4 tsp. black pepper
3 dozen medium-sized oysters, shucked (drain if necessary & gently pat dry)
Preheat oven to 375-degrees F, with rack in middle. Spread breadcrumbs in a 4-sided sheet pan. Bake, stirring occasionally, until golden-brown (about fifteen minutes). Transfer to a plate to cool slightly. In a bowl, whisk together eggs, cream, milk, lemon juice, Worcestershire sauce, chopped parsley, and salt and black pepper. Gently stir in oysters and toasted breadcrumbs. Pour into a buttered two-quart baking dish. Bake until custard is set and top is golden, about twenty-five to thirty minutes.
Recipe Source: Gourmet Magazine (November 2009).
Related Link:
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
