Deviled Oysters Recipe
Ingredients
| 36 oysters in shells or 1 pint shucked oysters | ||
| Onion | 2 Tablespoon, finley chopped | |
| Butter/Margarine | 3 Tablespoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Prepared mustard | 1 Tablespoon | |
| Worcestershire sauce | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Soft bread crumbs | 1 16 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon, melted | |
Directions
Shuck oysters in shells.
Drain oysters well; chop and set aside.
Cook onion in butter till tender but not brown.
Blend in flour, mustard, Worcestershire sauce, salt, nutmeg, and cayenne pepper.
Add milk; cook and stir till thickened and bubbly.
Reduce heat.
Stir a small amount of hot mixture into egg; return to hot mixture.
Cook 1 minute more; remove from heat and add oysters.
Spoon mixture into 6 individual baking shells or pour into a 1-quart oven-going serving dish.
Toss bread crumbs with melted butter; sprinkle over top of mixture.
Bake at 400° for 10 to 12 minutes.
Drain oysters well; chop and set aside.
Cook onion in butter till tender but not brown.
Blend in flour, mustard, Worcestershire sauce, salt, nutmeg, and cayenne pepper.
Add milk; cook and stir till thickened and bubbly.
Reduce heat.
Stir a small amount of hot mixture into egg; return to hot mixture.
Cook 1 minute more; remove from heat and add oysters.
Spoon mixture into 6 individual baking shells or pour into a 1-quart oven-going serving dish.
Toss bread crumbs with melted butter; sprinkle over top of mixture.
Bake at 400° for 10 to 12 minutes.
Chef
