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Oysters with Cotswald
From Dorothy McNett's recipes at www.dorothymcnett.com. The cotswald cheese with its flavorful mix of onions and chives is perfect matched with creamy oysters. Serve with crackers for an appetizer, or in au gratin dishes or deep soup bowls for a main course along with green salad. Serves 3-4 as a main dish.
3 tablespoons unsalted butter, or extra virgin olive oil
Heat heavy bottomed saute pan and add butter or oil. (or a combination) When hot, but not smoking, add the minced garlic, chopped mushrooms, and chopped parsley. Cook and stir several minutes, or until mushrooms release their juices back into the pan. Whisk in the flour, salt, pepper and basil, blending well until flour has cooked and mixture has thickened. Slowly add the oysters and their liquid, cook 1-2 minutes, adding the milk. Blend well. Cook gently over medium low heat to cook the oysters. Blend in the cheese to melt. Serve as a wonderful dip, or use as a main dish by serving in au gratin dishes along with a green salad and bread.
Recipe created 2012-05-28.