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Epicurious
Gourmet

Oyster Casserole

By Andrea Albin

3.8

(8)

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Oyster CasseroleWilliam Abranowicz

Instead of oyster dressing or scalloped oysters, try an ethereal bread-crumb pudding packed with plump, perfectly cooked bivalves. Their brininess helps to cut the richness of the custard.

Cooks' note:

Bread crumbs can be toasted 3 days ahead and kept in an airtight container at room temperature.

Recipe information

  • Total Time

    1 hr

  • Yield

    Makes 8 (side dish) servings

Ingredients

4 cups coarse fresh bread crumbs (from 8 slices firm white sandwich bread)
4 large eggs
1 cup heavy cream
1 cup whole milk
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/4 cup finely chopped flat-leaf parsley
3 dozen shucked oysters (preferably medium; halved if large; about 1 cup), drained if necessary and gently patted dry

Preparation

  1. Step 1

    Preheat oven to 375°F with rack in middle. Butter a 2-quart shallow baking dish.

    Step 2

    Spread bread crumbs in a 4-sided sheet pan and bake, stirring occasionally, until golden-brown, about 15 minutes. Transfer to a plate to cool slightly.

    Step 3

    Whisk together eggs, cream, milk, lemon juice, Worcestershire sauce, parsley, and 1/4 teaspoon each of salt and pepper in a medium bowl. Gently stir in oysters and bread crumbs.

    Step 4

    Pour into baking dish and bake until custard is set and top is golden, 25 to 30 minutes.

  2. What to drink:

    Step 5

    Lagier Meredith Mount Veeder Napa Valley Syrah '06

TagsCasseroleStuffingOysterShellfishSeafoodSideDinnerNut FreeEasyOven BakeFallWinterGourmet

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