Paula Deen, Oyster in the Patty Shell

Oyster in the Patty Shell

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OYSTER IN THE PATTY SHELL

This is definitely one of the most romantic dishes we've come across. My sister and I did a dry run making them a few days ago and they are fantastic. We gotta hand it to Paula Deen, sometimes you just gotta use things like butter and milk and cream cheese to make the perfect dish. She suggests that you can use a store bought mini pie crust to save time making thecrust. We wouldn't think of it. This would be a great accompaniment to your Valentine's Day dinner.

OYSTER IN THE PATTY SHELL

1/2 pound button mushrooms, chopped
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon celery salt
Pepper
1 teaspoon lemon juice
1 cup fresh oysters, drained and chopped

Crust:
1 1/2 ounces cream cheese
4 tablespoons butter (1/2 stick)
1/2 cup all-purpose flour

Freshly chopped parsley, for garnish
Grated Parmesan, for garnish

Oyster Preparation:
In a frying pan, saute the mushrooms in butter until tender. Blend in flour and cook until bubbly. Gradually add milk and cook until smooth and thickened, stirring constantly. Add salt, celery salt, pepper, lemon juice, and oysters. Cook over medium-low heat until oysters start to curl up, about 5 minutes, stirring occasionally.

Crust Preparation:
Preheat oven to 350 degrees F.

Soften cream cheese and butter and blend well in a medium bowl. Stir in flour to form dough. Transfer dough into a plastic kitchen bag and chill in refrigerator for 1 hour. Remove from fridge and shape into 7 balls about 1/2-ounce each. Flatten and place in an ungreased 4-ounce cup muffin tin. Bake 30 to 40 minutes, or until golden.

Assembly:
Fill crusts with oyster filling; garnish with parsley and Parmesan. Serve hot.

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