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Creamy Oyster Casserole

Creamy Oyster Casserole 
Serves 6ppl

 🦪  🦪 

25 Oysters Shucked with their liquor reserved
1/2 Sweet Onion chopped
2-3 ribs of Celery chopped 
3-4 Scallions chopped
1/2 of a Green or Orange Pepper chopped
2-3 Large Cloves Garlic
2 Cups Cream or Half & Half
Black Pepper
Cayenne Pepper
Red Pepper Flake
4 Tablespoons Butter (1/2 a stick)
3 Tablespoons flour
2 Cups Stuffing Mix
2 Cups Water
3/4 cups grated Cheddar Cheese
2-3 Tablespoons Parmesan Cheese

1. Preheat oven to 375 F.
1. Make a rue, melt the butter and add the flour, stir intermittently until the flour is tan, remove from heat, and set aside. (You can skip tanning the rue if you are in a hurry) 
2. Add the vegetables to a large saute pan under medium to medium-high heat, add fresh cracked pepper to taste, a shake of cayenne pepper. Saute until translucent. 
3. In a separate pan add the water (or stock) and stuffing mix and cook the stuffing mix.
4. add the rue to the pan with the vegetables, add the liquor from the oysters, Stir and slowly add cream while stirring being careful not to the cream scald. Stir steadily until it thickens. Remove from heat and add the shucked oysters.
5. Add the vegetable, cream, and oyster mixture to a medium baking dish, over the top of this add the grated cheddar, then add large spoonfuls of stuffing and top with the parmesan cheese. Can add a dusting 
6. Bake for 25-40 minutes until bubbling and the edges of the oysters have curled.
7. Serve in Bowls, & enjoy! 

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