OYSTER SIDE DISHES RECIPES

Steps:

• Preheat oven to 425 degrees F.
• In a medium frying pan, melt butter.  Add shallots and saute until golden brown; set aside.
• Add bread and cracker crumbs to frying pan, stirring until just moistened with butter; remove from heat.  Spread half the buttered crumbs over the bottom of a 9-inch square baking dish or 1 1/2-quart shallow baking dish.  NOTE: Can also be baked in individual ramekins.
• Pick oysters free of any shells.
• Drain oysters, reserving liquor.  Measure 2 tablespoons oyster liquor in a heavy, small saucepan.  Stir in pinot gris wine, half and half cream, Dijon mustard, and Tabasco sauce.  Add reserved shallots.  Over medium heat, bring to a simmer; reduce heat to low and cook gently, stirring until mixture is reduced by 1/3.
• Arrange oysters in a single layer over the crumbs in the baking dish.  Sprinkle lightly with salt and pepper.  Evenly pour the wine sauce over the oysters; cover with remaining buttered crumbs.  Never allow more than two layers of oysters for Scalloped Oysters; if three layers are used, the middle layer will be underdone, while others are properly cooked.
• Bake approximately 15 to 25 minutes until oysters turn opaque throughout and crumbs are a golden brown. Depending on the size of your oysters, cooking time can vary.
• Remove from oven.  Garnish with parsley sprigs and serve immediately. 
• Makes 4 servings.

Steps:

• In a small bowl, toss the cracker crumbs and butter. In another bowl, combine the salt, nutmeg and pepper. In a greased 11x7-in. baking dish, layer half of the crumbs, half of the oysters and 1/4 teaspoon of seasoning mixture., Combine soup and milk; pour over the top. Layer with remaining oysters and another 1/4 teaspoon of seasoning mixture. Top with remaining crumbs and seasonings. Bake, uncovered, at 400° for 20-25 minutes or until hot and bubbly.