Mom has a way of turning just a few simple items into something incredible. Her secret is to only use the best ingredients she can get her hands on and this recipe is a perfect example, as well as a true family favorite. Although this dish has was always a Christmas tradition, nowadays I adore this old-fashioned preparation anytime fresh oysters are available.
Butter for oiling the baking dish3 ½ cups oyster crackers, very coarsely crushed3 cups shucked oysters with their liquor9 tablespoons unsalted butterSalt and freshly ground black pepper1 cup half and half
Preheat an oven to 375F.
Butter a 2 1/2 quart casserole dish. Place one-third of the crackers on the bottom of the casserole. Place half of the oysters on top of the crumbs along with half of the liquor. Dot with 3 tablespoons butter. Season with salt and pepper. Pour half of the half and half onto the oysters distributing evenly. Repeat with another layer of crackers, oysters, butter, salt, pepper and the remaining half and half. Dot with the remaining 3 tablespoons butter.
Bake until it bubbles around the edges and the top is light golden brown, 25 to 30 minutes.
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