From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Drain oysters and save liquid. Melt butter. Add onions, celery and bell pepper. Saute until tender. Add flour and stir until smooth. Gradually add milk and oyster liquid. Add salt and pepper. Heat to boiling point. Reduce heat and let cook for 15 to 20 minutes. Add oysters and Worcestershire sauce. Let cook until oysters curl, about 3 to 5 minutes.
SERVES: 10 - 12
- 1 pint shelled oysters
- 1/4 cup butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/3 cup chopped bell pepper
- 3 Tablespoons flour
- 5 cups milk
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 Tablespoon Worcestershire sauce
TO PREPARE:
Drain oysters and save liquid. Melt butter. Add onions, celery and bell pepper. Saute until tender. Add flour and stir until smooth. Gradually add milk and oyster liquid. Add salt and pepper. Heat to boiling point. Reduce heat and let cook for 15 to 20 minutes. Add oysters and Worcestershire sauce. Let cook until oysters curl, about 3 to 5 minutes.
SERVES: 10 - 12
