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Oysters in the Patty Shell

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

  1. 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
TagsOysterShellfishSeafoodMushroomVegetableStarterDinnerNut FreeSauteNew YearsCookbooks
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