After looking at half a dozen different recipes for oyster pot pies, we combined a bit from each and prepared this delicious dish using Chesapeake Gold oysters, mushrooms, gold potatoes, bacon and peas. Other recipes suggest adding rockfish and carrots.
Ingredients
1 Pint shucked Chesapeake Gold oysters or 36 fresh oysters, reserve liquor
4 Thick slices bacon diced
3 T unsalted butter (or 2T butter & 1T olive oil)
8 Ounces fresh white mushrooms thinly sliced
1/2 Cup celery, peeled and chopped
1 cup small diced Yukon gold potatoes
1 Cup frozen or fresh peas
One large or two small shallots chopped (about 1/2 cup)
2 garlic cloves minced
1 T fresh lemon juice
3/4 Cup dry white wine (more to taste)
3 T all purpose flour (substitute corn starch if gluten intolerant)
3/4 Cup heavy cream
1 teaspoon Old Bay
1/4 teaspoon ground red pepper
1/4 teaspoons nutmeg
1/2 Package of frozen puff pastry sheets frozen
Serves: 6
Time to Prepare: 45 Minutes Prepare, 30-45 Minutes to bake
Instructions
Drain oysters, reserve liquor.
Cook bacon in a high sided sauce pan. Stir and remove when bacon starts to crisp. Drain on a paper towel.
Add butter to pan, scrape fats together. Add mushrooms, celery, potatoes and shallots. Sautés for 5 minutes. Add garlic and lemon juice, cook another minute
Add wine and cook, stirring for 2 minutes.
Sprinkle flour and cook stirring constantly – about one minute. Add another 1/4 cup of wine if it appears dry.
Stir in creme, oyster liquor, Old Bay, red pepper and nutmeg. Bring to a gentle boil, whisking constantly. Stir in oysters, peas and bacon.
Divide mixture among six lightly greased ramekins or casserole dish.
Cut pastry sheets into circles (we used a glass tumbler).
Mix egg and 1T water. Brush onto pastry.
Bake at 400 degrees for 30-35 mutes until golden and bubbly. Let rest 5 minutes before serving.
Notes
Prepare in individual ramekins or a 11×7″ casserole. This would be equally delicious in a pie crust with a lattice top or topped with drop biscuits. You can also omit bacon to make pescatarian friendly or substitute corn starch as thickening agent for gluten sensitive folk.
