Sauteed Oysters Recipe

• 24 fresh oysters in their own liquor (refrigerated) or possibly 2 (8 ounce.) cans sm. oysters
• 4 puff pastry shells (Pepperidge Farm frzn are best)
• 4 tbsp. butter
• Cayenne pepper
• 1 tbsp. flour
• 1 tbsp. Worcestershire sauce
• 1 tbsp. lemon juice
• 1/2 c. heavy cream
• 1/3 c. dry Madeira wine
• 3/4 c. finely minced parsley

1. Place frzn patty shells in 400 degree oven.
2. Will take about 25 min to bake and brown.
3. May make ahead and hot at 400 degrees for 5 min.
4. Just before serving, remove small circles of pastry from center of shells.
5. Open oysters; drain well.
6. Remove any bits of shell.
7. In skillet, slowly heat butter.
8. Don't brown.
9. Add in oysters.
10. Salt lightly, if you like.
11. Shake on just a dash of cayenne pepper.
12. Sprinkle on flour.
13. Cook gently for 4 min or possibly till edges curl.
14. Add in Worcestershire and lemon juice.
15. Add in more butter, if needed.
16. Stir in heavy cream and Madeira wine.
17. Cook gently 4 or possibly 5 min so mix thickens into a nice creamy sauce.
18. Turn off heat.
19. When ready to serve, taste sauce for flavor and adjust seasoning, if needed.
20. Reheat over low heat.
21. If sauce thickens too much, stir in a little more cream or possibly Madeira.
22. Stir in 1/2 c. cut parsley.
23. Place hot patty shells on individual plates and heat oysters on top and around.
24. Sprinkle with rest of parsley and paprika.
25. Nice as light supper or possibly as luncheon dish with salad.

oysters, pastry shells, butter, cayenne pepper, flour, worcestershire sauce, lemon juice, heavy cream, dry madeira wine, parsley

Taken from cookeatshare.com/recipes/sauteed-oysters-14408 (may not work)