45 Oyster Pot Pie February 2018

Oyster Pot Pie


1 qt. shucked fresh oysters, un-drained

4 ounces diced bacon

3 tablespoons butter

8 ounces fresh crimini mushrooms, thinly sliced

6 Tablespoons sliced green onions

1 cup, chopped celery

1 Tbsp seeded and minced jalapeño pepper,

1 Tbsp minced garlic clove,

2 tablespoons fresh lemon juice

1/4 cup dry white wine

2/3 cup all-purpose flour

3/4 cup heavy cream

1/4 teaspoon Kosher salt

1/4 teaspoon ground cayenne pepper

1/4 teaspoon freshly grated nutmeg

1 teaspoon Old Bay seasoning

1/2 (17.3-oz.) package frozen puff pastry sheets, thawed

1 large egg



Preheat oven to 400°. Drain oysters, reserving 1 1/2 cups oyster liquor. Cook bacon over medium heat, stirring occasionally, 8 minutes or until crisp. Drain bacon on paper towels; reserve 3 Tbsp. drippings.

Heat butter in a heavy bottom pan and sauté the mushrooms, celery, green onions jalapeno for about 5 minutes. Add garlic and lemon juice; cook 1 minute. Add wine, and cook 2 minutes. Sprinkle with flour; cook, stirring constantly, 1 minute. Stir in cream, salt, cayenne, nutmeg, and Old Bay. Add the reserved oyster liquor; bring to a boil whisking constantly, 2 minutes.

Remove from heat; stir in oysters and bacon. Spoon mixture into 6 lightly greased 12-oz. ramekins. Cut pastry sheets into circles slightly larger than ramekins, and place 1 on top of filling in each ramekin. Whisk together egg and 1 Tbsp. water; brush mixture over pastry.

Bake at 400° on lower oven rack 30 to 35 minutes or until browned and bubbly. Let stand 15 minutes before serving.