This old-fashioned dish takes oysters, stewed simply in butter and cream, and piles them in bread rolls to soak up the juices. Pair with a simple green salad dressed with citrus vinaigrette to balance the richness of the flavors.
Method
Preheat the oven to 425°F. Slice the tops off the rolls and scoop out most of the bread inside, leaving a thick wall of bread in place. Crumble the scooped-out bread into large crumbs and arrange on a rimmed baking sheet. Bake until crumbs are golden brown, 5 to 10 minutes. Set aside.
Melt butter in a large skillet over medium heat. Add oysters and cook for 3 minutes, stirring frequently. Stir in reserved bread crumbs, cream, and salt and pepper. Cook another minute or two until oysters are cooked through. Taste and adjust seasoning, adding lemon juice, if desired.
Spoon the oysters and their sauce into the rolls. Arrange the bread on top and serve immediately.
Nutritional Info
Serving Size
Calories
330
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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