Oyster Casserole
['4 cups coarse fresh bread crumbs (from 8 slices firm white sandwich bread)', '4 large eggs', '1 cup heavy cream', '1 cup whole milk', '2 teaspoons fresh lemon juice', '1 teaspoon Worcestershire sauce', '1/4 cup finely chopped flat-leaf parsley', '3 dozen shucked oysters (preferably medium; halved if large; about 1 cup)', 'drained if necessary and gently patted dry']
Preheat oven to 375°F with rack in middle. Butter a 2-quart shallow baking dish.
Spread bread crumbs in a 4-sided sheet pan and bake, stirring occasionally, until golden-brown, about 15 minutes. Transfer to a plate to cool slightly.
Whisk together eggs, cream, milk, lemon juice, Worcestershire sauce, parsley, and 1/4 teaspoon each of salt and pepper in a medium bowl. Gently stir in oysters and bread crumbs.
Pour into baking dish and bake until custard is set and top is golden, 25 to 30 minutes.
Lagier Meredith Mount Veeder Napa Valley Syrah '06
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.