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Mile High Oyster Bar Trash

Mile High Oyster Bar Trash - recipe card
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This decadent, creamy oyster casserole layers briny oysters with a rich, herbed cream sauce and a buttery cracker crust, baked until bubbling and golden. The oysters remain plump and tender, while the topping adds a satisfying crunch, making it an indulgent appetizer or main course.

Ingredients

Scale
  • 2 pints shucked oysters, drained (about 24 oysters), liquor reserved
  • 1/4 cup unsalted butter
  • 1/2 cup shallots, finely diced (about 2 shallots)
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 1/4 cup reserved oyster liquor
  • 1/4 cup dry sherry (or substitute: 2 tbsp lemon juice + 2 tbsp vegetable broth)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup finely grated Parmesan cheese
  • 1 cup crushed buttery crackers (such as Ritz or Club crackers)
  • 2 tablespoons unsalted butter, melted (for topping)

Instructions

  1. Preheat oven to 375°F / 190°C. Lightly grease a 9×13-inch baking dish or 4 individual gratin dishes with butter or nonstick spray. This prevents sticking and promotes even browning of the crust.
  2. Drain the shucked oysters over a fine-mesh sieve set over a bowl to collect the liquor. Pick through the oysters to remove any bits of shell. Set oysters aside on paper towels to absorb excess moisture — excess liquid can make the sauce watery.
  3. In a medium saucepan over medium heat, melt 1/4 cup unsalted butter until foaming. Add the finely diced shallots and cook, stirring frequently, until softened and translucent, about 3 minutes. Add minced garlic and cook until fragrant, about 30 seconds more — do not let it brown or it will turn bitter.
  4. Sprinkle the flour over the shallot-butter mixture and whisk continuously for 1 minute to form a smooth roux. The mixture should be pale gold and smell slightly nutty, which indicates the raw flour taste has cooked out.
  5. Slowly pour in the heavy cream, reserved oyster liquor, and dry sherry while whisking constantly. Bring the sauce to a gentle simmer over medium heat — you should see small bubbles around the edge — and cook for 2 minutes until thickened enough to coat the back of a spoon.
  6. Remove the sauce from heat. Stir in the fresh thyme, kosher salt, black pepper, and grated Parmesan cheese. Taste and adjust seasonings — the sauce should be well-seasoned but not overly salty, as the crackers will add salt later.
  7. Fold the drained oysters gently into the cream sauce, being careful not to break them apart. Oysters are delicate; stirring too vigorously will cause them to shred. The sauce will coat each oyster evenly.
  8. Pour the oyster and sauce mixture into the prepared baking dish, spreading it into an even layer. If using individual dishes, divide equally among them. The oysters should be mostly submerged in the sauce.
  9. In a small bowl, combine the crushed buttery crackers with 2 tablespoons melted butter. Stir until every crumb is lightly coated — this ensures a golden, crispy topping rather than a dry one.
  10. Sprinkle the buttered cracker crumbs evenly over the oyster mixture. Do not press them down — a loose layer creates more textural contrast between the creamy filling and crunchy crust.
  11. Place the baking dish on a rimmed baking sheet to catch any overflow. Bake on the center rack of the preheated oven for 20-25 minutes, until the sauce is bubbly around the edges and the topping is deep golden brown. If the topping browns too quickly, tent loosely with foil after 15 minutes.
  12. Remove from the oven and let the casserole rest for 5 minutes. This allows the sauce to set slightly, preventing it from being too runny when served. The oysters should be firm to the touch but still tender inside.
  13. For larger oysters, you can check that they are cooked: slice one in half — it should be opaque throughout with no translucent center. If using smaller oysters, they will cook more quickly, so begin checking at 18 minutes.
  14. Serve the oyster bar trash hot, directly from the baking dish or spooned onto warmed plates. Garnish with a sprinkle of fresh parsley or lemon zest if desired. The contrast of hot, creamy sauce and the salty crunch of the topping is best enjoyed immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. The cracker topping will soften upon reheating — for best results, reheat in a 350°F / 177°C oven for 10-12 minutes until warmed through. Avoid microwaving as it will make the oysters rubbery. This dish does not freeze well due to the dairy-based sauce and delicate oysters.

Nutrition

Keywords: oyster bar trash, baked oysters, oyster casserole, seafood appetizer, creamy oyster dish, oyster cracker topping, holiday seafood, easy oyster recipe, gourmet appetizer

Find it online: https://copycatkitchenco.com/mile-high-oyster-bar-trash/