Scalloped Oysters

Ingredients

• 1 pt shucked oysters with their liquor
• 1 sleeve saltine crackers, about 40 crackers
• 1 sleeve Ritz crackers, about 32 crackers
• 8 tbsp unsalted butter, melted
• 1 cup heavy cream
• 2 tbsp dry sherry
• 1/2 tsp Worcestershire sauce
• 1/4 tsp black pepper
• 1/8 tsp freshly grated nutmeg
• 2 tbsp chopped fresh parsley

Before you cook

• Heat the oven to 400°F and butter a 9-inch square baking dish.
• Drain the oysters over a bowl and keep 1/4 cup of their liquor.
• Crush both kinds of crackers into coarse crumbs.
• Chop the parsley.

Steps

1. Toss the cracker crumbs with the melted butter in a large bowl until evenly moistened.
2. Spread one third of the buttered crumbs across the bottom of the baking dish.
3. Arrange half the oysters over the crumbs in a single layer.
4. Whisk the cream, reserved oyster liquor, sherry, Worcestershire, pepper, and nutmeg together in a measuring cup.
5. Pour half the cream mixture over the oysters.
6. Cover with another third of the crumbs, then the remaining oysters, then the rest of the cream.
7. Scatter the last of the crumbs over the top in an even layer.
8. Bake for 30 to 35 minutes, until the top is deep golden and the edges bubble.
9. Let the dish rest for 5 minutes so the custard firms up.
10. Sprinkle with parsley and serve warm.