OYSTER BAKE

Luckytrim

Grill Master
Gold Site Supporter
OYSTER BAKE

3 doz. fresh oysters on half shell
1/2 lb. medium-sized fresh mushrooms, quartered
8 TBL (4 oz.) butter, divided
4 TBL flour
2 to 3 garlic pods, chopped fine
1 large bunch scallions, chopped fine (take some of the green)
1/4 cup celery, chopped fine
1/4 cup fresh parsley, chopped fine
1/3 cup dry white wine
1/8 tsp garlic salt
fine bread crumbs

Drain oysters and reserve liquor.
Pre-heat oven to 350.
In a medium skillet, saute mushroom quarters in 2
tablespoons butter until softened. Set aside.

In another skillet melt 5 tablespoons butter; add flour. Mix well, stirring constantly over low heat. Cook slowly until golden color.
Add scallions, celery, parsley, garlic and cook for 5-6 minutes, or until celery and scallions are tender.
Add garlic salt and wine and mix well.
Add oysters, mushrooms and half of the reserved oyster liquor.
Simmer over low heat a few minutes until oysters begin to curl.
Divide mixture into 6 individual
buttered ramekins or shells. Sprinkle with bread crumbs. Dot
with remaining butter and bake 15 minutes in the oven.
Serves 6.
 
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