Yield
about 1 quart

How to Make It

Step 1

Drain oysters, reserving liquor; set aside.

Step 2

Sauté mushrooms, celery, and green pepper in butter in a large saucepan until tender. Stir in reserved oyster liquor, tomatoes, and next 8 ingredients; bring to a boil. Reduce heat; cover and simmer 30 minutes.

Step 3

Combine cornstarch and water; mix well. Gradually add to tomato mixture; stir well. Bring to a boil. Reduce heat; stir in oysters. Simmer, uncovered, until oyster edges curl.

Step 4

Spoon over hot cooked rice in individual serving bowls.

Oxmoor House Homestyle Recipes

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