HOLIDAY RECIPE: Scalloped Oysters
I would submit my Granny June’s scalloped oysters. I don’t have a Thanksgiving without them! She was half Swedish, half English and grew up in the Midwest- Ohio and Minnesota. These are perfect for the Northwest since we can get such good quality oysters here. I go to my local seafood place, Seattle Fish Company in West Seattle and get my fresh oysters in a jar (that will include the “liquor”)
I have found this recipe has turned some non-oyster people into fans and it is super yummy as cold leftovers too.
This recipe is exactly like my Granny’s so go for it and tell me if you make them and what you thought!
Directions
Preheat oven to 375 degrees F (190 degrees C).
Combine saltine crackers and butter in a bowl; stir until all crumbs are saturated with butter.
Spread 1/3 of the saltines mixture on the bottom of a 9x13-inch casserole dish. Pour half of the oysters with their liquor over the saltines mixture. Season with cayenne pepper, salt, and black pepper. Repeat with next 1/3 of saltines and remaining oysters. Season with cayenne pepper, salt, black pepper, and Italian parsley.
Sprinkle remaining saltines mixture over the oysters. Drizzle cream slowly and evenly over the top.
Bake in the preheated oven until bubbling and browned, 40 to 45 minutes. Let rest 10 minutes before serving.
Ingredients
3 cups crushed saltine crackers
¾ cup unsalted butter, melted
4 cups shucked small oysters with liquor
⅛ teaspoon cayenne pepper
salt and ground black pepper to taste
2 tablespoons chopped fresh Italian flat-leaf parsley
1 cup heavy cream
Tips
Cook's Note: Scalloped oysters are actually better warm than piping hot,
which is another reason they are such a great choice for large family gatherings.