Creamed Oysters Recipes

CREAMED OYSTERS ON TOASTED CORN BREAD

Steps:

• In a large heavy saucepan cook the shallot and the minced celery in the butter over moderate heat, stirring, until the vegetables are softened, add the flour, and cook the mixture over moderately low heat, stirring, for 3 minutes. Stir in the reserved oyster liquor, the milk, and the cream, bring the mixture to a boil, stirring, and simmer it, stirring, for 3 minutes. Stir in the Worcestershire sauce, the celery seeds, the cayenne, the oysters, and salt to taste, simmer the mixture for 1 to 2 minutes, or until the edges of the oysters curl, and stir in the celery leaves. Arrange a bottom half of a corn bread square on each of 8 heated plates, spoon the creamed oysters over the bottom halves, and top them with the remaining halves.

CREAMED OYSTERS

Steps:

• 1. Drain oysters and reserve 1/4 cup liquid.
• 2. Melt butter in a saucepan over moderate heat, blend in flour, slowly add cream, and heat stirring until thickened.
• 3. Add reserved liquid, lemon juice, nutmeg and paprika, reduce heat and simmer, stirring 1 minute.
• 4. Add oysters and cook, swirling pan occasionally, 4 to 5 minutes until edges begin to curl.
• 5. Serve as is or spooned over buttered toast.

CREAMED OYSTERS & MUSHROOMS ON TOAST

Steps:

• Cook mushrooms and shallots in butter over medium heat in a 2 quart pan.
• Cook until mushroom liquid has evaporated and mushrooms are golden, about 10 or so minutes.
• Add wine and bring to a boil.
• Mix flour, tabasco& milk, add to mushroom mixture with the cream.
• Simmer and stir occasionally until slightly thickened about 3 minutes.
• Add oysters, simmer until edges curl, about 3 minutes.
• Toast bread and serve oysters and mushrooms on top.

OYSTERS WITH CREME FRAICHE, LEMON, AND TARRAGON

Steps:

• Preheat the broiler. In a mixer bowl, using an electric mixer on medium-high speed, beat the creme fraiche or sour cream until soft peaks form. Stir in the tarragon, lemon zest, orange juice concentrate, salt, and cayenne; set aside.
• In a jelly-roll pan, layer the kosher or rock salt 1/4-inch thick. Gently press the oyster shells into the salt to hold them in place. Broil the oysters 6 inches from the heat source for 4 to 5 minutes, or just until they begin to release their juices and the shells pop open slightly. Remove from the broiler and remove the top oyster shell by inserting a butter knife and popping the shell off. Top each oyster with a spoonful of creme fraiche topping and serve immediately.

CREAMED OYSTERS AND MUSHROOMS ON TOAST

Steps:

• Cut mushrooms into 1/4-inch-thick slices and finely chop shallot. In a 2-quart saucepan cook mushrooms and shallot with salt to taste in butter over moderate heat, stirring occasionally, until liquid mushrooms give off is evaporated and they are golden. Add wine and bring to a boil. In a measuring cup vigorously stir together milk and flour and add to mushroom mixture with cream and cayenne. Simmer cream mixture, stirring occasionally, until mixture is slightly thickened, about 3 minutes.
• Toast bread. Add oysters and parsley to cream mixture, stirring gently, and cook at a bare simmer until edges of oysters curl, about 3 minutes. Arrange toast on 2 plates and spoon creamed oysters and mushrooms on top.

CREAM CORN AND OYSTERS

Steps:

• Butter casserole dish, layer in cracker crumbs, 1 cup corn, dot with.
• oysters, and dot with butter, repeat layers.
• Sprinkle top with salt, pepper, and paprika. Dot with butter. Take.
• reserved oyster liquid and strain into 2 cup container, add enough milk to make 2 cups and pour over top of casserole.
• Bake at 350°F for about 1 hour until top of casserole is brown.