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Oyster and Corn Casserole

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By Joan Reardon

Posted July 23rd, 2007

This article is reprinted with permission from Oysters: A Culinary Celebration, by Joan Reardon, (2000, The Lyons Press)

Oysters: A Culinary Celebration

Servings:	6
Author Notes:	Joan suggests serving this recipe with a light California Chardonnay, if you like wine. Note that "liquor" in the context of this recipe does not mean alcohol, but rather the briny liquid in the oyster shell.
Ingredients:	1 pint oysters and liquor 6 tablespoons butter 1/4 cup chopped onion 1/2 cup chopped green and red sweet bell peppers 2 cup corn kernels pinch of sugar 1/2 teaspoon celery seed salt and freshly ground pepper to taste 1 egg 3/4 cup light cream 1/2 cup fresh breadcrumbs
Instructions:	Preheat oven to 350° F. Drain oysters, reserving 1/4 cup of the oyster liquor. Melt the butter in a skillet, pour off and reserve 2 tablespoons for the breadcrumbs, and sauté the onions and peppers until they are tender. Remove from heat, stir in the corn, add the pinch a sugar, and celery seed and season lightly with salt and pepper. Whisk the egg, oyster liquor, and cream together in a bowl Spread a third of the breadcrumbs on the bottom of a buttered 1 1/2 quart baking dish; spoon some of the oysters and vegetable mixture over the breadcrumbs. Repeat the layering, and pour the egg-cream mixture over the top. Sprinkle with remaining crumbs and melted butter. Bake about 20 minutes, until the casserole is thoroughly hot and the breadcrumbs are golden brown.