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Oysters: Scalloped Oysters

Source of Recipe


Southern Living, February 2005






List of Ingredients



• 1 quart fresh oysters, undrained
  
• 2-1/2 sleeves rectangle buttery crackers (about 66 crackers), crushed
  
• 1 tsp salt
  
• 1 cup butter, melted
  
• 1-1/2 cups half-and-half
  
• 1 tsp Worcestershire sauce
  
• 1/2 tsp freshly ground pepper
  






Instructions



1. Drain oysters, reserving 1/2 cup oyster liquor (liquid from oyster container).
   
   
2. Place cracker crumbs in a large mixing bowl; sprinkle evenly with salt. Drizzle butter over crumbs, tossing to combine.
   
   
3. Whisk together 1/2 cup reserved oyster liquor, half-and-half, and Worcestershire sauce.
   
   
4. Place one-third crumb mixture evenly in the bottom of a 2-quart baking dish; top with half of oysters. Sprinkle with 1/4 teaspoon pepper. Pour half of cream mixture evenly over oysters. Repeat layers, ending with crumb mixture. Cover and chill at least 8 hours.
   
   
5. Let stand at room temperature 30 minutes before baking. Bake at 350° F for 30 minutes or until bubbly.
   
   Makes 8 servings.