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Mary Margaret's Oysters Johnny Reb



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"If you don't love life you can't enjoy an oyster; there is a shock of freshness
to it and intimations of the ages of man, some piercing intuition of the sea
and all its weeds and breezes.  [They] shiver you for a split second."
~ Eleanor Clark

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 Oyster Gatherers of Cancale, 1878
Oyster Gatherers of Cancale, 1878
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Sargent, John...
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Mary Margaret’s Oysters Johnny Reb

2 quarts oysters, drained
Salt, pepper, Tabasco to taste
1/2 cup minced fresh parsley
1/2 cup finely chopped shallots
1 tablespoon Worcestershire
2 tablespoons fresh lemon juice
1/2 cup melted butter
2 cups cracker crumbs
3/4 cup half-and-half
Fresh parsley sprigs
Lemon slices

Layer half of oysters in a lightly greased shallow 2-quart baking dish.
Season to taste with salt, pepper and Tabasco. (If you prefer, season
with a Creole or Cajun seasoning mix, such as Tony Cachere’s or
Zatarain’s.) Sprinkle the seasoned oysters with half of parsley, shallots,
Worcestershire, lemon juice, melted butter and cracker crumbs. Repeat
layers and sprinkle lightly with paprika. Make evenly spaced indentations
in the casserole. Fill each indentation with half-and-half, being careful
not to moisten all of the crumb topping. Bake at 375 degrees F. about
30 minutes, or until bubbly. Garnish with parsley and lemon slices.
Makes 8 to 10 servings.

Featured Archive Recipes:
Oyster Stew
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Southern Oyster Casserole

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