1 minute read
ST. MARYS BOAT SERVICES
Frequent contributer Erin Weeks, with the SCDNR, updated this recipe - oyster pies go back at least to the 1800s! Erin declared this, "An oyster dish for people who don't like oysters - the oysters lose their objectionable texture in this pie, and their flavor comes through as a subtle and agreeable brininess.
Ingredients
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2 cups shucked oysters (cut in half if large) in their liquid
1 ½ cups shiitake or baby bella mushrooms
1 leek
¾ cup milk
2 eggs
Half stick of butter
Several cups crushed crackers (oyster, Ritz, Townhouse; all good choices)
Freshly ground pepper to taste
Tabasco or hot sauce of choice
9-inch pie pan or small casserole dish
Directions
• Preheat oven to 350 degrees.
• Strain liquid from oysters and set liquid aside. Rinse oysters thoroughly to remove any grit.
• Slice and sauté leeks and mushrooms over medium heat in butter, until mushrooms start to brown.
• Mix sauteed leeks and mushrooms with milk, eggs and 1/2 cup of the oyster liquid.
• Grease casserole or pie dish and cover bottom with a layer of crushed crackers.
