 | | Directions |
- Drain oysters, reserving liquid in a bowl.
- Melt 2 tablespoons of butter in a skillet.
- Add mushrooms and sauté for 3-5 minutes.
- Melt 3 tablespoons of butter in a heavy saucepan.
- Stir in flour to form a roux.
- Slowly pour in milk, cream (1 cup at a time) and liquid from the oysters, stirring constantly.
- Simmer 5-10 minutes.
- Add oysters and continue cooking until the oysters start to curl.
- Add lemon juice, salt, peppers, Old Bay Seasoning, mushrooms and cooked rice.
- Heat through and serve.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Container: heavy saucepan or stockpot
Servings: 4
|  | | Ingredients | | - | | 1 1/2 quarts fresh oysters and their liquid |
| - | | 2 cups milk |
| - | | 1 cup heavy cream |
| - | | 5 tablespoons butter |
| - | | 3 tablespoons flour |
| - | | 1 teaspoon lemon juice |
| - | | salt and pepper to taste |
| - | | 1 dash cayenne pepper |
| - | | 2 teaspoons Old Bay Seasoning |
| - | | 1/2 cup mushrooms |
| - | | 1 cup wild rice, cooked per package directions |
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