OYSTERS ST. JACQUES** Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 to 4 dozen fresh oysters in shells
2 T white onion, minced
1 T shortening
2 T all-purpose flour
1/2 c whole milk
2 T canned chopped mushrooms (may use chopped fresh mushrooms)
1/2 tsp Creole mustard
1/2 tsp ground thyme
1 bay leaf
3 tsp minced parsley
Salt and pepper
Yolk of an egg, beaten
1/4 c bread crumbs
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Directions: |
Directions:Select oysters in the shell, making sure shells are deep. Remove oysters and clean shells of grit; scrubbing them with a stiff brush. Fry onions in shortening until brown. Slowly add flour and stir until brown. Add milk and heat to a simmering point. Stir in mushrooms, seasonings, bay leaf and parsley. Simmer for 12 minutes. Stir in egg yolk. Add the oysters and simmer for one minute, stirring constantly. Place mixture into the oyster shells. Cover with bread crumbs and bake about 15 minutes in preheated 350-degree oven. |
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Personal
Notes: |
Personal
Notes: NEVER EVER buy fresh oysters whose shells are partially open. Live oysters will have tightly closed shells that cannot be opened with bare hands, and will smell salt-briney. Fresh oysters, whether shucked or in the shell, will keep in the fridge for about 2 days at most. Store unshucked oysters cup side down in an open bowl covered with a moist towel. If the oyster does not fill the shell and feel firm and moist when opened, throw it out.
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