Recipe courtesy of Sara Moulton
Yield:
8 servings as a first course
Level:
Easy

Ingredients

Directions

In a large heavy saucepan cook the shallots and the minced celery in the butter over moderate heat, stirring, until the vegetables are softened, add the flour, and cook the mixture over moderately low heat, stirring, for 3 minutes. Stir in the reserved oyster liquor, milk, and cream, bring the mixture to a boil, stirring, and simmer it, stirring, for 3 minutes. Stir in the Worcestershire sauce, celery seeds, cayenne, oysters, and salt to taste, simmer the mixture for 1 to 2 minutes, or until the edges of the oysters curl, and stir in the celery leaves.Arrange a bottom half of a corn bread square on each of 8 heated plates, spoon the creamed oysters over the bottom halves, and top them with the remaining halves.;

IDEAS YOU'LL LOVE

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

French Toast Bread Pudding

Recipe courtesy of Ina Garten

Lemon Bread Pudding

Recipe courtesy of Ree Drummond

Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Cream-Style Corn

Recipe courtesy of Trisha Yearwood

Blueberry-Banana Bread

Recipe courtesy of Giada De Laurentiis

Garlic Bread

Recipe courtesy of Rachael Ray

Bartlesville Cream Pie

Recipe courtesy of Ree Drummond

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking