| Creamed Oysters
2 cups of whipping cream
1 1/2 tablespoons of finely minced shallots
1/2 teaspoon of dried whole thyme
1 tablespoon of chopped fresh parsley
1 teaspoon of freshly ground pepper
1/4 teaspoon of salt
2 tablespoons of butter, melted
1 cup of soft breadcrumbs
36 select oysters, about 3 pints
Fresh parsley sprigs
Combine whipping cream, shallots and thyme in a large skillet. Bring to a boil over medium heat, reduce heat and simmer for 25 minutes or until thickened and reduced by half, stirring occasionally. Stir in parsley, pepper and salt.
Combine the butter and breadcrumbs in a skillet, cook over medium heat until crumbs are golden, stirring occasionally. Remove from heat and set aside.
arrange oysters on rack of a broiler pan, and broil about 5 inches from heat source for 4 minutes or until edges of oysters curl. Place 3 oysters in each of 12 baking shells or au gratin dishes, place baking shells on a large baking pan. Spoon sauce evenly over oysters, sprinkle with breadcrumbs
Broil oysters about 5 inches from heat source for 1 minutes or until hot and bubbly. Garnish with parsley. Yield 12 servings.
|
|
|
