Oyster casserole gratin

Now, some of you may have seen the word “oyster” in the title and run away screaming. Let me assure you that if you’re ever going to enjoy an oyster, this would be the way :) Also, this casserole is equally good with other kinds of seafood – any shellfish, such as scallops or mussels. I didn’t have any dairy products other than cheese, and I didn’t feel like eggs, so I made mine more like a casserole than a true gratin.

Oyster Casserole Gratin

3-4 slices thick-cut bacon
1 C sliced crimini mushrooms
1 shallot
salt to taste
1/4 t paprika
8 oz fresh yearling oysters, shelled
several slices or 1 C fontina or other mild cheese
1/4 asiago or parmesan

Preheat oven to 375°

Finely chop the mushrooms, bacon, and shallots and fry them together in a pan until bacon is cooked but not crisp and mushrooms have released most of their water. Add salt and paprika. Add whole oysters and cook for a few minutes until partially done. Drain.

Place oyster mixture in a small casserole dish, and top with fontina and asiago cheese. Bake for 20 minutes at 375° until cheese is melted and casserole is hot. Serves 3.

Nutrition: 30 gm protein and 10 gm carbs per serving.

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