Scalloped Oysters

Serves: 4

6 tablespoons butter
1 teaspoon chopped shallots
2/3 cup fresh bread crumbs
2/3 cup Saltine cracker crumbs
1 pint shucked fresh oysters in their liquor
1/4 cup Pinot Gris wine (may substitute Pinot Grigio or any dry white wine)
2 tablespoons half and half Cream
2 teaspoons Dijon mustard
Dash Tabasco or similar hot sauce
Salt and freshly ground pepper to taste
4 sprigs parsley, garnish

Make your own cracker crumbs by crushing saltines in a zippered plastic bag using your hands or a rolling pin, but don't pulverize them into dust.

Preheat oven to 425° F.

In a medium frying pan, melt butter. Add shallots and sauté until golden brown; set aside.

Add bread and cracker crumbs to frying pan, stirring until just moistened with butter; remove from heat. Spread half the buttered crumbs over the bottom of a 9-inch square baking dish or 1 1/2-quart shallow baking dish. NOTE: Can also be baked in individual ramekins.

Pick oysters free of any shells. Drain oysters, reserving liquor. Measure 2 tablespoons oyster liquor in a heavy, small saucepan. Stir in Pinot Gris wine, half and half cream, Dijon mustard, and Tabasco sauce. Add reserved shallots. Over medium heat, bring to a simmer; reduce heat to low and cook gently, stirring until mixture is reduced by 1/3.

Arrange oysters in a single layer over the crumbs in the baking dish. Sprinkle lightly with salt and pepper. Evenly pour the wine sauce over the oysters; cover with remaining buttered crumbs. NOTE: Never allow more than two layers of oysters for Scalloped Oysters; if three layers are used, the middle layer will be underdone, while others are properly cooked.

Bake approximately 15 to 25 minutes until oysters turn opaque throughout and crumbs are a golden brown. NOTE: Depending on the size of your oysters, cooking time can vary.

Remove from oven. Garnish with parsley sprigs and serve immediately.

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