Shelly's Recipe

SCALLOPED OYSTERS III

Category: Fish and Seafood

3 (10 oz) containers of shucked oysters
2 cups oyster crackers
8 oz mushrooms, sliced
1 sweet onion, chopped
1 clove garlic, minced
1/4 cup butter, flour and milk
1-1/2 tsp Salt
1/4 tsp pepper
2 tsp lemon Juice and lemon zest
1 dash nutmeg
1 tsp Worcestershire sauce
2 tbsp parsley
2/3 cup fresh bread crumbs

Drain the oysters, reserving the liquid.

In a saucepan over medium heat, melt the butter and then add the onions and mushrooms, cook until tender. Add the garlic and cook another 2 minutes. Add the flour and cook another 2 minutes, making sure the flour is well combined. Add the reserved oyster liquid and milk, stir with a whisk until all the flour is worked into the liquid and a smooth, thick sauce is formed. Cook for 5 minutes. Remove from heat.

Add the remaining ingredients, except bread crumbs. Place in a casserole dish and top with the fresh bread crumbs. Bake at 350F degrees for 25 minutes.