Southern Scalloped Oysters
Ingredients
- 4 tablespoons butter
- 1 1/2 cups dry bread crumbs
- 2 cups shucked oysters with liquor
- 1 cup heavy cream
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped parsley
- Salt and pepper to taste
- 1 teaspoon celery salt
- 1 teaspoon paprika
- 1/4 teaspoon nutmeg
- 1 teaspoon Worcestershire sauce
- Tabasco sauce to taste
- 1/2 cup fresh grated Parmesan cheese
Instructions
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Preheat oven to 400 degrees F.
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Heat the butter in a small skillet, and add in the bread crumbs. Stir until coated. Spoon half the buttered crumbs in a 9-inch baking dish.
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Drain the oysters and place in a mixing bowl. Add the remaining ingredients except the cheese and the remaining crumbs. Spoon the oyster mixture over the crumbs in the pan.
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Blend remaining crumbs with the Parmesan cheese. Sprinkle over the top of the oysters. Bake 10 minutes, or until the dish is lightly browned and very hot.
Recipe Notes
Adapted from The New York Times Heritage Cookbook, 1972.