Oyster Casserole

Ingredients for Oyster Casserole

• 950ml coarse fresh bread crumbs (from 8 slices firm white sandwich bread)

• 4 large eggs

• 240ml double cream

• 240ml whole milk

• 2 teaspoons fresh lemon juice

• 1 teaspoon Worcestershire sauce

• 1/4 cup finely chopped flat-leaf parsley

• 3 dozen shucked oysters (preferably medium

• halved if large

• about 240ml ), drained if necessary and gently patted dry

Preheat oven to 191°C with rack in middle. Butter a 2-quart shallow baking dish.

Spread bread crumbs in a 4-sided sheet pan and bake, stirring occasionally, until golden-brown, about 15 minutes. Transfer to a plate to cool slightly.

Whisk together eggs, cream, milk, lemon juice, Worcestershire sauce, parsley, and 1/4 teaspoons each of salt and pepper in a medium bowl. Gently stir in oysters and bread crumbs.

Pour into baking dish and bake until custard is set and top is golden, 25 to 30 minutes.

Lagier Meredith Mount Veeder Napa Valley Syrah '06

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.