Multi-Species Marine Traps
Used Aquaculture & Processing Machinery
Fukui's Monthly News Letter
Baked Oyster Dish
2 cups [500 mL] oysters, with juice
1/4 cup [60 mL] butter
1 celery stalk, diced
1/2 sweet green pepper, diced
1/4 cup [60 mL] flour
2 cups [500 mL] oyster juice
2 cups [500 mL] milk
2 tablespoons [30 mL] jarred red pimiento, chopped
Salt and pepper, to taste
1 pie shell
Drain oysters, reserving both, oysters and juice.
Melt butter; brown celery and green pepper dices.
Stir in flour; cook for a few minutes.
Remove from heat; stir in oyster juice and milk, until completely combined.
Back over heat, cook mixture, stirring, until thickened; salt and pepper.
Delicately stir in chopped red pimiento and reserved oysters.
Pour into a greased, oven-proof dish.
Top with pie shell; ventilate.
Bake into a preheated 375°F [190°C] oven, until golden brown.
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