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Oyster Pie

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Member since 2007

Serves | Prep Time | Cook Time


14 TB of unsalted butter (Divided) (OK, so this is not a diet recipe)
1 1/2 quarts shucked oysters with the liquore reserved
3 Shallots Chopped Fine
1 1/2 tsp Tamari
1/2 tsp Wasabi Powder
1 cup Chopped Flat Leaf (Italian) Parsley (divided)
1 1/4 tsp Kosher Salt
1/2 tsp Ground Black Pepper
3 cups of Saltine Crackers (Roughly Crumbled)
4 TB of Half and Half

Butter a 10 inch pie dish.

Heat oven to 450

Drain oysters and reserve 1/3 cup of the liquid.

Melt 3 TB of the butter in a skillet and sweat the shallots until soft. (About 3 minutes)

Stir in the Tamari and the Wasabi powder.

Transfer to a medium bowl and stir in the oysters, 1/4 cup of parsley, Salt and pepper.

In another bowl combine the remaining Parsley with the cracker crumbs.

Melt the remaining 11TB of butter and add to the cracker mixture.

In a small bowl or 1 cup measuring pitcher combine the 1/3 cup of oyster liquore and the Half and Half.

Assembly: Spread a thin layer of crumbs over the bottom and up the sides of the pie plate.

Spread 1/3 of the oyster mixture.

Cover with 1/2 cup of the cracker mixture.

Drizzle with 1/3 of the oyster liquid.

Spread 1/2 of the remaining Oysters.

Another 1/2 cup of cracker crumbs.

Drizzle with 1/2 of the remaining oyster liquid.

Spread remaining oyster mixture.

Top with remaining Cracker crumbs

Drizzle with remaining oyster liquid.

Bake until Golden Brown (About 25 - 30 minutes)

Pairs Well With


The original idea for this came from a TV show, although it was so long ago I can't, for the life of me, remember who it was. It might have been Burt Wolf or the Frugal Gourmet.

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