- 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)