Galway Bay Oyster Casserole

Bergy's Note:

Ireland has two types of oysters, Native ( flat) and a kind of rock oyster (gigas).Native oysters are seasonal and the gigas are available all year round. This is a great recipe for oyster lovers. It is from the cookbook "Elegant Irish Cooking"

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 tablespoon onion , finely diced
• ½ cup sliced mushroom
• 4 tablespoons butter
• 3 tablespoons flour
• 5 tablespoons milk
• 5 tablespoons cream
• 2 teaspoons sherry wine , dry
• ¼ cayenne pepper (optional)
• ½ teaspoon parsley , chopped
• 20 oysters , shucked,liquor reserved
• ½ cup white breadcrumb

Directions:

1. Heat oven to 400F degrees.
2. Saute the onions& mushrooms lightly in the butter.
3. Add flour& cook gently 2 minutes.
4. Combine milk& Cream, add to onion, mushroom mixture.
5. Bring to a boil stirring frequently.
6. Add Sherry, cayenne, parslery& oyster liquor to the sauce.
7. Arrange opened oysters on individual oven proof plates (cassoulets).
8. Pour over the sauce and sprinkle the top with the bread crumbs.
9. Bake 14 minutes and they are golden.