Leek and Mushroom “Scalloped” Oysters

1 tablespoon butter
2 leeks, thinly sliced (white parts only!)
5 oz shiitake mushroom caps, sliced
1 pint oysters, drained and liquid reserved
1/3 cup half and half
1 bunch flat leaf parsley, chopped
2 slices bacon, cooked and crumbled
1 sleeve saltines, crushed (about 1 cup) and toasted*

Preheat oven to 350. Melt the butter in a skillet. Saute the leeks and mushrooms until the leeks are soft and translucent. Scrape into a medium bowl and toss with oysters, parsley and bacon. Stir in spices, half and half, and 1/4 cup oyster liquid. Pour into a buttered, shallow 2 qt baking dish.

Top with toasted saltines. Bake 25-30 minutes or until bubbly around the edges and the oysters are cooked through.

*I toasted them in a dry skillet for 1-2 minutes, stirring occasionally

My thoughts:

I love oysters! To keep with the Maryland theme this year it only made sense to to make an oyster dish. It is creamy but not rich and and tastes of the sea.

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