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Oysters: Creamed Oysters

Source of Recipe


From "Classical Southern Cooking" by Damon Lee Fowler



List of Ingredients



• 1 quart shucked oysters, well drained
  
• 1 cup strained oyster liquor
  
• 2 Tbsp unsalted butter
  
• 1 Tbsp all-purpose flour
  
• 2 cups heavy cream (minimum 36% milk fat)
  
• Whole nutmeg in a grater
  
• Black pepper in a pepper mill to taste
  
• Salt to taste
  
• 12 crisp buttered toast points
  






Instructions



1. Put the oysters and the strained liquor in a chafing dish or kettle and over medium heat bring them to a simmer. As soon as the oysters begin to plump, about 1 minute, take them out of the liquor and set them aside in a covered bowl.
   
   
2. Put the oyster liquor in a saucepan and bring it to a boil over medium heat. Roll the butter in the flour until it is incorporated and, when the liquor begins to boil, add it in small pieces, stirring after each addition, until the butter and flour are dissolved and the liquid begins to thicken.
   
   
3. Stir in the cream, a good grating of nutmeg, and a liberal grinding of pepper. Let the mixture come to a boil, stirring constantly, then reduce the heat to low and simmer the sauce until thickened.
   
   
4. When ready to serve, add the poached oysters to the sauce and heat them through, but do not let the sauce begin to boil again or the oysters will overcook and be ruined. Remove the creamed oysters from the heat, taste for salt, and add a pinch or so if it is needed.
   
   
5. Arrange the toast on individual plates and ladle the oysters over it. Serve at once.
   
   
   Serves 6