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Title: Scalloped Oysters #2
Categories: Seafood
Yield: 4 Servings
| 6 | tb | Butter; melted |
| 1/2 | c | Bread crumbs |
| 1 | qt | Oysters; shucked |
| 2 | c | Oyster crackers |
| 1 | Egg; beaten | |
| 1/2 | c | Milk |
| 1 | pn | Mace |
| Salt & pepper to taste |
In the Pacific Northwest, my home, it is rare that you see cooked oysters since we eat them raw just as soon as they come from the water. I was suspicious of this dish when a southern lady friend told me about it ... but my suspicions were wrong. This is delicious and terribly easy.
Stir 3 tablespoons of the butter into the bread crumbs.
Drain the oysters in a colander, reserving the juice for some other use. Grind the crackers a bit in a medium-sized food processor or with a rolling pin. Don't make them too fine. Place 1/3 of the oysters in a buttered 2-quart baking dish and sprinkle 1/2 the crackers crumbs on top. Repeat a layer of oysters and one of crackers crumbs and then top with the remaining oysters.
Mix the remaining ingredients (including the remaining butter, but not the bread crumbs) and pour over the dish. Top with the remaining bread crumbs and bake at 350ø for 30 minutes. Serve immediately.
I like this dish with a Corn Relish and a Cranberry Salad Mold (see recipes).
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