OYSTER CASSEROLE

Oyster Casserole image

Provided by Andrea Albin

Yield Makes 8 (side dish) servings

Number Of Ingredients 8

4 cups coarse fresh bread crumbs (from 8 slices firm white sandwich bread)
4 large eggs
1 cup heavy cream
1 cup 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 1 cup), drained if necessary and gently patted dry

Steps:

Preheat oven to 375°F 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 teaspoon 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.
What to drink:
Lagier Meredith Mount Veeder Napa Valley Syrah '06