Maryland shore oyster dressing

Yield: 1 servings

Measure Ingredient
\N \N -Good to stuff pompano, all the snappers, rockfish, bass, or trout.

1 cup oysters (½ pint) ⅓ cup water 4 tbs butter, room temperature ⅓ cup minced celery hearts 4 shallots, minced ¼ cup chopped green bell pepper ⅓ cup chopped fresh parsley 1 tsp dried (or 1 tbs chopped fresh) thyme or tarragon 1-⅔ cup fresh bread crumbs Salt and freshly ground white pepper to taste Cayenne pepper to taste

1. Drain the oysters and reserve the liquor. If the oysters are large, cut them in half with sharp scissors. Set aside. 2. Heat the water and 2 tbs of the butter in a heavy saucepan and add the celery, shallots or scallions, and chopped pepper. Simmer over medium heat until the shallots are limp and the vegetables have absorbed the butter. They must not sizzle or brown the least bit. 3. Add the remaining butter, the parsley, thyme or tarragon, bread crumbs, and oysters. Cook over medium heat, mixing lightly with a fork, only until the oysters curl. Add the oyster liquor as needed; the dressing should be moist but not wet. 4. Season with salt, white pepper, and cayenne. Makes about 3 cups

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