Oysters Virginia Beach Recipes

BIG BILL'S "OYSTERS VIRGINIA BEACH"

Big Bill's

I made this the first time in 1987, and it is still one of my favorite Oyster dishes TODAY !!!

Provided by Bill Wentz @bwentz

Number Of Ingredients 14

Ingredients

11/2 pint(s) fresh shucked oysters
1/2 pound(s) fresh mushrooms (thin sliced)
6 tablespoon(s) butter
3 tablespoon(s) flour
1/3 cup(s) cooking sherry
3 tablespoon(s) thin sliced green onion
3 tablespoon(s) finely chopped parsley
1/2 teaspoon(s) salt
1/2 teaspoon(s) cayenne pepper
1/2 teaspoon(s) garlic powder
1/3 cup(s) bread crumbs
"OYSTER VIRGINIA BEACH TOPPINGS"
8 slice(s) bacon fried crisp
3 tablespoon(s) grated parmesan cheese

Steps:

Preheat oven to 350* gather all ingredients and have them within EASY reach of your cooking station. In a medium skillet melt 2 tbs butter.
Thin slice your mushrooms, green onion & chop your parsley, drain and pick shell particles from your oysters. Add mushrooms to your skillet and saute gently for 5-6 minutes transfer from pan. Add 3tbs butter to the pan and melt over medium heat, add your flour mixture and stir continuously until a roux is formed.
At this time add your sherry, oysters and all other ingredients except bread crumbs, stir well and gently cook ove med-low heat for 3-4 minutes. Place in a buttered 2 qt casserole dish top with the bread crumbs and bake at 350* for 20 minutes
Remove from oven let stand 5 minutes and stire well before serving over toasted french bread points...top with crumbled bacon and grated parmesan and the rest is HISTORY !!!!

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