Scalloped Oysters

1. 1

   Shuck oysters, reserving liquid.

2. 2

   Season reserved oyster liquid with mace or nutmeg.

3. 3

   In a medium saucepan, mix butter and flour until smooth.

4. 4

   Add the oyster liquid, whisking to keep smooth.

5. 5

   Bring mixture to a boil, stirring constantly, then simmer 3 or 4 minutes.

6. 6

   Meanwhile toast bread slices and cut each diagonally into 4 triangles.

7. 7

   Place triangles around edge of a large shallow serving bowl.

8. 8

   Add oysters and half and half to hot, thickened oyster liquid.

9. 9

   Shake pot and cook until hot and the oysters curl.

10. 10

    Do not allow to boil as oysters will become tough.

11. 11

    Pour into serving bowl with toast triangles and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.