Deviled Oysters Recipe


MethodMain Ingredient


 Oysters1 Pint
 Shallots/1 small onion3 , minced
 Chopped mushrooms1⁄2 Cup (8 tbs)
 Butter3 Tablespoon
 Flour3 Tablespoon
 Light cream1⁄2 Cup (8 tbs)
 Tabasco To Taste
 Prepared mustard2 Teaspoon
 Worcestershire sauce1 Teaspoon
 Minced parsley1 Teaspoon
 Egg yolk1 , beaten
 Bread crumbs1⁄4 Cup (4 tbs), buttered
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1381 Calories from Fat 795

% Daily Value*

Total Fat 90 g138.7%

Saturated Fat 50.4 g252.1%

Trans Fat 0 g

Cholesterol 655.1 mg

Sodium 1218.6 mg50.8%

Total Carbohydrates 84 g28%

Dietary Fiber 2.5 g10%

Sugars 2.3 g

Protein 60 g120.4%

Vitamin A 103.9% Vitamin C 89.4%

Calcium 22.3% Iron 163.2%

*Based on a 2000 Calorie diet


Pick over the oysters to remove any shell.
Chop the oysters.
Preheat the oven to 400 degrees.
Saute the shallots or onion and mushrooms in the butter, stirring, for two to three minutes.
Blend in the flour, add the cream and cook, stirring, until thickened.
Add the Tabasco, mustard, worcestershire, parsley, oysters and salt and pepper to taste.
Simmer the mixture, stirring, for one minute.
Add a little of the hot mixture to the egg yolk while stirring.
Combine with the sauce and mix well.
Turn into scallop shells and cover with the buttered crumbs.
Bake fifteen minutes.