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Scalloped Oysters

  Butter 7 Tablespoon
  Shallot 1 , minced
  Mushrooms 4 Ounce, minced
  Flour 1⁄2 Teaspoon
  Hot pepper sauce 1⁄8 Teaspoon
  Oysters 24 , shucked and drained
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Whipping cream 2⁄3 Cup (10.67 tbs)
  Chopped fresh parsley 2 Tablespoon
  Fresh bread crumbs 6 Tablespoon
  Salt To Taste
  Pepper To Taste

Preheat the oven to 375°F.
Grease a 6- x 8-inch baking dish.
Melt the butter in a skillet.
Add the shallot and mush rooms and cook until softened, 3 minutes.
Add the flour and hot pepper sauce.
Season with salt and pepper.
Cook, stirring constantly, 1 minute.
Stir in the oysters and wine, scraping the bottom of the skillet.
Add the cream.
Transfer the mixture to the prepared baking dish.
In a small bowl, combine the chopped parsley, fresh bread crumbs, and salt to taste.
Stir to mix.
Sprinkle the crumbs evenly over the oyster mixture.
Bake until the top is golden and the sauce bubbling, 15-20 minutes.

Recipe Summary

Difficulty Level: 
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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2528 Calories from Fat 1471

% Daily Value*

Total Fat 165 g254.6%

Saturated Fat 95.3 g476.3%

Trans Fat 0 g

Cholesterol 960.3 mg320.1%

Sodium 2183.5 mg91%

Total Carbohydrates 119 g39.7%

Dietary Fiber 4.4 g17.6%

Sugars 15.7 g

Protein 110 g220.4%

Vitamin A 164.5% Vitamin C 211.1%

Calcium 39.4% Iron 327.4%

*Based on a 2000 Calorie diet

Scalloped Oysters Recipe