Big Bill's "Oysters Virginia Beach"

5
Bill Wentz

By
@bwentz

I made this the first time in 1987, and it is still one of my favorite Oyster dishes TODAY !!!

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
30 Min
Cook:
25 Min

Ingredients

11/2 pt
fresh shucked oysters
1/2 lb
fresh mushrooms (thin sliced)
6 Tbsp
butter
3 Tbsp
flour
1/3 c
cooking sherry
3 Tbsp
thin sliced green onion
3 Tbsp
finely chopped parsley
1/2 tsp
salt
1/2 tsp
cayenne pepper
1/2 tsp
garlic powder
1/3 c
bread crumbs

"OYSTER VIRGINIA BEACH TOPPINGS"

8 slice
bacon fried crisp
3 Tbsp
grated parmesan cheese

Step-By-Step

1Preheat oven to 350* gather all ingredients and have them within EASY reach of your cooking station. In a medium skillet melt 2 tbs butter.
2Thin slice your mushrooms, green onion & chop your parsley, drain and pick shell particles from your oysters. Add mushrooms to your skillet and saute gently for 5-6 minutes transfer from pan. Add 3tbs butter to the pan and melt over medium heat, add your flour mixture and stir continuously until a roux is formed.
3At this time add your sherry, oysters and all other ingredients except bread crumbs, stir well and gently cook ove med-low heat for 3-4 minutes. Place in a buttered 2 qt casserole dish top with the bread crumbs and bake at 350* for 20 minutes
4Remove from oven let stand 5 minutes and stire well before serving over toasted french bread points...top with crumbled bacon and grated parmesan and the rest is HISTORY !!!!

About Big Bill's "Oysters Virginia Beach"