Galway Bay Oyster Casserole

Source: Elegant Irish Cooking

4 servings

1 tablespoon onion, finely diced
1/2 cup sliced mushrooms
4 tablespoons butter
3 tablespoons flour
5 tablespoons milk
5 tablespoons cream
2 teaspoons sherry wine, dry
1/4 cayenne pepper (optional)
1/2 teaspoon parsley, chopped
20 oysters, shucked, liquor reserved
1/2 cup white breadcrumbs

Heat oven to 400 degrees F.

Saute the onions and mushrooms lightly in the butter. Add flour and cook gently for 2 minutes.

Combine milk and cream. Add to onion-mushroom mixture. Bring to a boil stirring frequently. Add sherry, cayenne, parsley and oyster liquor to the sauce. Arrange opened oysters on individual ovenproof plates (cassoulets). Pour over the sauce and sprinkle the top with the breadcrumbs. Bake 14 minutes and they are golden.