Creamed Oysters in Patty Shell
Submitted by somthinspicey
Plump shucked oysters in a buttery cream sauce seasoned with mace and nutmeg, spooned into flaky patty shells. A classic seafood appetizer or elegant holiday main course.
YIELD
6 servingsPREP
15 minCOOK
25 minREADY
45 minThere’s something undeniably grand about serving creamed oysters in golden puff pastry shells.
Shucked oysters get gently warmed in a rich sauce made from their own liquor, butter, milk, and a warm spice blend of mace, nutmeg, and just a whisper of cayenne.
The oysters are cooked only until they plump and their edges curl, keeping them tender and briny.
Spooned into crisp patty shells, this is the kind of dish that turns any dinner into an occasion.
Chef Tips
- Save every drop of oyster liquor; it’s the backbone of the sauce’s flavor and you can’t replicate it.
- Heat the oysters gently and pull them from the heat the moment their edges curl; overcooking makes them rubbery.
- A tiny pinch of cayenne is all you need; it should warm the back of your throat without announcing itself.
- Bake the patty shells just before serving so they’re hot and flaky when you spoon in the filling.
Ingredients
Directions
Drain oysters; reserve liquor.
Melt butter; sauté onion and celery until soft and golden.
Blend in 2 tablespoons flour.
Gradually stir in oyster liquor and milk. Add salt, mace, black pepper, nutmeg and cayenne pepper.
Blend in 3 tablespoons flour and cook, stirring constantly until mixture comes to boil and thickens.
Add oysters to sauce; heat until oysters plump and edges curl.
Do not boil. Spoon about ½ cup oyster mixture into each patty shell.
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