Oysters Dunbar - butter

Method

• Preheat oven to 350 degrees...
• 1.
• Saute chopped scallions (green onions) in butter.
• 2.
• Add flour to make a lightly browned roux.
• 3.
• Stir in water from drained oysters, and additional clam juice or water to make a sauce the consistency of a white sauce.
• 4.
• Cut oysters into small bite-sized pieces and add to the sauce along with boiled artichoke hearts that have been cut to the same size.
• (If you started with cooking whole artichokes, also add some of the scrapings from the leaves.)
• 5.
• Season with salt, pepper, and a dash of Tabasco, to taste.
• 6.
• Simmer gently for about ten minutes to cook the oysters.
• 7.
• Drop this insipid-looking goo into a small ramekin.
• ( I use small shells I got at Cost Plus.)
• 8.
• Cover with buttered bread crumbs/Parmesan cheese mixture and place in a hot oven for browning.
• (It is the browned bread crumbs that make this look as appetizing as it is.
• Trust me!)
• 9.
• The time in the oven and temperature can vary, depending on whether you have made them ahead and they are chilled.
• The object of the baking is to heat through, while browning the bread crumbs a bit.
• Serve hot!
• **
• ** The oven temp and cook time varies greatly depending on how you dish them up.
• When I put a small serving on one of the little shells, it doesnt take long for them to heat through and brown the crumbs a few minutes at 350 degrees.
• If, however, it is a larger serving in a larger ramekin, it might take 15-20 minutes.
• (Afraid I let my nose do the timing on these!)
• Preparation of this recipe is very forgiving.