Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | Rock salt |
12 mediums | Oysters in shells |
\N \N | Dairy sour cream |
½ cup | Grated Parmesan cheese |
¼ cup | Craker crumbs |
¼ cup | Melted butter |
½ teaspoon | Dry mustard |
Fill 3 pie plates, 9* 1¼", ½" deep with rock salt; sprinkle with water. Scrub oysters in shells under running cold water. Break off thin end of shell with hammer. Force a table knife between halves of the shell at broken end; pull apart. Cut oyster muscle to separate from shell. Remove any bits of shell. Place oyster on deep half of shell; discard other half. Arrange filled shells on rock salt base.
Spoon 1 tsp. dairy sour cream onto each oyster. Mix remaining ingredients together. Spoon about 2 tsp. cheese mixture onto each oyster.
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