Scalloped Kachemak Bay Oysters

Debbies Alaska Scalloped Oysters is made from Kachemak Bay oysters that are excellent sources of the several minerals, including zinc and selenium, as well as Vitamin D.

Serves about 4.

• 6 tablespoons butter
• 1 teaspoon chopped shallots
• 2/3 cup fresh bread crumbs
• 2/3 cup Saltine cracker crumbs
• 1 pint shucked fresh oysters in their liquor
• 1/4 cup pinot gris wine (may substitute any dry white wine)
• 2 tablespoons half and half Cream
• 2 teaspoons Dijon mustard Dash Tabasco or similar hot sauce
• Salt and freshly ground pepper to taste 4 sprigs parsley, garnish

Begin by preheating your oven to 425^o F.

In a medium frying pan, melt butter. Add chopped shallots and saute over relatively high heat until golden brown and then set aside.

Mix the bread and cracker crumbs in a frying pan, stir until just moistened with butter; remove from heat. Spread half the buttered crumbs over the bottom of a 9-inch square baking dish.

Be sure to check that your oysters are free of any shell pieces. Drain oysters, reserving liquor. Measure 2 tablespoons oyster liquor in a heavy, small saucepan. Stir in pinot gris wine, half and half cream, Dijon mustard, and Tabasco sauce. Add reserved shallots. Over medium heat, bring to a simmer; reduce heat to low and cook gently, stirring until mixture is reduced by 1/3.

Arrange oysters in a single layer over the crumbs in the baking dish. Sprinkle lightly with salt and pepper. Evenly pour the wine sauce over the oysters; cover with remaining buttered crumbs. NOTE: Never allow more than two layers of oysters for Scalloped Oysters; if three layers are used, the middle layer will be underdone, while others are properly cooked.

Bake approximately 15 to 25 minutes until oysters turn opaque throughout and crumbs are a golden brown. NOTE: Depending on the size of your oysters, cooking time can vary. Remove from oven.

Garnish with parsley sprigs and serve immediately.

Anchorage Salmon Fishing