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Virginia Oyster Casserole
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marshall
11/16/01 08:16:37 AM
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Description:
This has been a staple part of my families
Thanksgiving feast since I can remember.
Nothing spells out Thanksgiving like mama's
oyster casserole! Though my mama wouldn't
give up her recipe, I found another great one
by the famous Nathalie Dupree.
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Ingredients:
2 quarts oysters
1 stick real butter
1 green or red bell pepper, seeded, deribbed,
and chopped
1/2 pound mushrooms, sliced
3 whole scallions, chopped
1/4 cup flour
1 cup heavy cream
1/4 cup grated imported Parmesan cheese
nutmeg (to taste)
1/2 teaspoon paprika
Salt
Ground black pepper
1/2 cup bread crumbs
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Directions:
Preheat the broiler. Grease a 9x13-inch
ovenproof serving dish or spray it with
nonstick spray.
Drain the oysters and set aside. Melt 2
tablespoons of the butter in a heavy
casserole. Add the scallions and pepper and
sauté
until the onion is soft, about 5 minutes. Add
the mushrooms and oysters and sauté for 5
minutes. In a separate pan, melt 2
tablespoons of the remaining butter. Stir in
the flour. When smooth, add the cream, and
stir until boiling and thick. Add the
cheese. Stir this cheese sauce into the
oyster mixture and season with nutmeg,
paprika, salt, and pepper. The casserole may
be
made ahead to this point and refrigerated
overnight. Return it to the simmer on top of
the stove before proceeding.
Pour the mixture into the prepared dish and
top with the bread crumbs and dot with the
remaining butter. Place under the
broiler until browned and bubbling—about 10
minutes, depending on the depth of the
casserole.
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Serving Suggestions:
Serve with bread and butter plates, and set
it up as an appetizer before the feast.
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