Oyster Fricassee

Ingredients

• 1 qt shucked oysters
• ¾ C butter, divided
• 2 medium onions, chopped
• 1½ C chopped celery
• ½ C all-purpose flour
• 2 C half-and-half
• 2 tsp minced fresh parsley
• 1 tsp salt
• 1 tsp minced fresh thyme or ½ tsp dried thyme
• ¼ tsp pepper
• Pinch cayenne pepper
• 4 large egg yolks, lightly beaten
• 2 C crushed Ritz crackers (about 50 crackers)
• Lemon wedges
• Fresh thyme sprigs

Directions

1. Preheat oven to 400°
2. Drain oysters, reserving oyster liquor, and set aside.
3. In a large saucepan, heat ½ C butter over medium heat. Add onions and celery and cook and stir until tender, 4-6 minutes.
4. Stir in flour until blended; gradually whisk in cream. Bring to a boil, whisking constantly, and cook until thickened, about 2 minutes.
5. Reduce heat; add next 5 ingredients and reserved oyster liquor. Cook and stir until smooth, about 2 minutes.
6. Remove from heat. Temper the yolks by stirring in a small amount of hot liquid into egg yolks. Return all to pan, stirring constantly.
7. Pour half the sauce into a greased 13x9" baking dish. Top with half the oysters and sprinkle with half the cracker crumbs. Repeat layers.
8. Melt remaining butter and drizzle over top. Bake, uncovered, until golden brown, 23-28 minutes. Let stand 10 minutes. Serve with lemon wedges and thyme sprigs.