Yield
4 (3/4-cup) servings

How to Make It

Step 1

Drain oysters, reserving 1/4 cup liquid; set oysters and liquid aside.

Step 2

Cook bacon in a large nonstick skillet over medium heat until crisp; drain, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside.

Step 3

Add shallots and mushrooms to pan; cook, stirring constantly, over medium-high heat 3 minutes. Add reserved oyster liquid; cook 1 minute, stirring well. Reduce heat to medium.

Step 4

Combine flour and 1/4 cup milk, stirring with a whisk until smooth; stir in remaining milk. Add milk mixture to mushroom mixture; bring to a simmer over medium heat. Cook 3 minutes or until mixture thickens, stirring frequently. Stir in sherry, oysters, shrimp, salt, and pepper; bring mixture to a simmer. Cook 2 minutes or until shrimp turn pink.

Step 5

Cut toasted bread in half diagonally; place 2 toast points on each of 4 individual serving plates. Spoon mixture evenly over toast points. Sprinkle with crumbled bacon and chives.

Oxmoor House Healthy Eating Collection

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