Yield: 6 Servings
3 c. coarsely crumbled saltine or oyster crackers
3 dozen shucked medium oysters, raw from a jar
¼ c. oyster liquor, reserved from oysters
1 ½ c. milk
½ c. unsalted butter, plus more for buttering the pan
1 tsp. kosher salt
pinch white pepper
2 large eggs, beaten
Preheat oven to 350°F. In a buttered 2-quart casserole dish, spread a quarter of the crackers on the bottom. Arrange 12 oysters on top. Repeat with remaining crackers and oysters, finishing with crackers for seven layers total. In a small saucepan, combine the oyster liquor, milk, ½ cup of butter, salt and pepper. Over medium heat, bring to a simmer and remove from heat. Allow to cool for five minutes. Slowly whisk milk mixture into beaten eggs. Pour milk and egg mixture over layered oysters. Bake in oven for 45-55 minutes until thickened and bubbly. If the top layer is not sufficiently browned, broil until golden. Allow to cool for 10 minutes, then serve.
Enjoy with Cakebread Cellars Napa Valley Chardonnay.
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