Creamed Oysters with Buttered Bread
Creamed Oysters with Buttered Bread recipe 15
shucked, do not drain
light cream (half&half)
lightly buttered, toasted
Drain oysters and reserve ¼ cup liquid.
Melt butter in a saucepan over moderate heat, blend in flour, slowly add cream, and heat stirring until thickened.
Add reserved liquid, lemon juice, nutmeg and paprika, reduce heat and simmer, stirring 1 minute.
Add oysters and cook, swirling pan occasionally, 4 to 5 minutes until edges begin to curl.
Serve as is or spooned over buttered toast.