Oysters in the Patty Shell

Name: Oysters in the Patty Shell
Yield: yields 30 pieces
Ingredients: 1/2 pound mushrooms, chopped; 3 tablespoons butter; 3 tablespoons all-purpose flour; 1 cup milk; 1/2 teaspoon salt; 1/4 teaspoon celery salt; Pepper to taste; 1 teaspoon lemon juice; 1 cup shelled fresh oysters, drained and chopped; Eight 1-ounce prebaked mini-piecrusts or patty shells (approximately 3 inches in size); Fresh parsley, for garnish

December 14, 2011

Recipe information

Yield
yields 30 pieces

Ingredients

1/2 pound mushrooms, chopped

3 tablespoons butter

3 tablespoons all-purpose flour

1 cup milk

1/2 teaspoon salt

1/4 teaspoon celery salt

Pepper to taste

1 teaspoon lemon juice

1 cup shelled fresh oysters, drained and chopped

Eight 1-ounce prebaked mini-piecrusts or patty shells (approximately 3 inches in size)

Fresh parsley, for garnish

Preparation

Sauté mushrooms in butter until tender. Blend in flour and cook until bubbly. Gradually add milk; cook until smooth and thickened, stirring constantly. Add salt, celery salt, pepper, lemon juice, and oysters. Cook over medium-low heat until oysters start to curl up (about 5 minutes), stirring occasionally. Serve in mini-piecrusts or patty shells. If desired, garnish with parsley.

Paula Deen's Kitchen Classics

TagsOyster Shellfish Seafood Mushroom Vegetable Starter Dinner Nut Free Saute New Years Cookbooks

Recipe notes

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