Oysters and Artichoke Casserole
Source of Recipe
http://www.fishermansexpress.com/oyster-recipes.html
List of Ingredients
1 quart large Oysters
2 packages frozen Artichoke Hearts
1/2 cup browned Flour
1/2 lb Mushrooms, saut�ed in butter
1 pinch Thyme, Salt, Pepper, Paprika and Cayenne Pepper
dry White Wine
2 Tbsp Lemon Juice
1/4 lb Butter
1 thinly sliced unpeeled Lemon
1 bunch Green Onions, minced
1/2 cup fresh Parsley, minced Recipe
Cook artichoke hearts as directed on package. Place in a buttered casserole dish. Cover with saut�ed mushrooms. Cook oysters in their liquid until edges begin to curl. Drain thoroughly in colander, reserving liquid. Melt butter and saut� onion until tender. Add parsley and cook a minute. Add flour and stir until smooth. Add enough white wine to oyster liquid to make 1 1/2 cups. Add seasonings and stir constantly until thick. Add oysters and spoon mixture over artichokes and mushrooms. Arrange lemon slices over top. Add a dash or two of paprika and bake casserole at 350 degrees for about 10 minutes or until bubbling. Serves 10
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