Recipe of the Day: Scalloped Oysters

With Thanksgiving coming up, I thought I would share a traditional family recipe. It’s one that I would never eat, in fact, the only ones who would touch this was my mother and grandmother.

My grandmother made this every Thanksgiving… Apparently it was a traditional Cook Family recipe. While I wouldn’t eat it, I can still appreciate the history behind it.

Scalloped Oysters

2 8-ounce cans oysters, drained, reserving liquor
3 cups roughly crushed saltine crackers
3/4 cup melted butter
1/4 cup reserved oyster liquor
3/4 cup milk
1/2 teaspoon salt (more or less, according to taste)
1/4 teaspoon Worcestershire sauce

Preheat oven to 350 degrees.
Place melted butter in large bowl. Add crackers and mix together. Place a third of this mixture in bottom of a greased 1 1/2-quart baking dish, top with half the oysters (one can), sprinkle with pepper if desired. Then add another third of cracker mixture, the rest of the oysters (second can), pepper and remaining cracker mixture.
Mix liquor, milk and seasonings together and pour over crackers and oysters. Bake for about 40 minutes or until golden brown on top. Serves 4.

5 thoughts on “Recipe of the Day: Scalloped Oysters

  1. I’m doing this. My grandmother always made oyster stuffing for Thanksgiving, she also had a slice of ham ready, because she hated turkey, but always cooked the turkey for us. One year I decided to make an oyster casserole for a side dish, and my daughter said she would supply the oysters. She got local oysters, which at the time I thought was a great idea. Until on Thanksgiving morning I had to shuck the damn things. To make matters worse, oven broke halfway through cooking and I had to take it to a neighbors to finish it. I am definitely buying a jar of oysters for your dish.

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    1. My grandmother never had fresh oysters until she moved to Seattle. She said she used them one year and discovered the same thing you did… they are a lot of work. She want back to the canned version. I grew up around seafood, learning how to do all of those things including gutting and skinning fish, which is why I have nothing to do with it any of it anymore. The only fish I eat is sole (which doesn’t come from the northwest) and cod (which I grew up eating), shrimp and prawns. I won’t touch shellfish anymore.

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      1. My grandmother always used canned oysters. The oysters I spoke of were Wescott Bay, btw. When I lived in Chicago I worked in restaurants. One was Burhop’s Seafood House. Very upscale and snooty tooty. We wore white jackets and when Dover Sole was in season we had to de-bone at the table. I made such a mess of it, I got another waiter (who was very good at it) to do my chore, in return I had to serve all of his coffee and hot teas the entire evening. On the first floor where the cocktail lounge was, there was also an oyster bar with so many selections. It was fun to watch those guys shucking oysters. I tried to remember how they did it, but alas I did not have the proper knife. And would it have killed her to pick up some big oysters? They were all tiny ones, dirty and gross. Our market carries an excellent brand of oysters in a jar. I’m printing out your menu now, Moon. See you at Pike’s Place someday!

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