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clear, rather than cloudy, “liquor.”
If you’ve seen recipes that referred to oyster liquor, you may have headed out to the local ABC store, only to find that the term refers to the very flavorful liquid that surrounds the oyster. Use it in place of part of the other liquid called for in the recipe.
And it is believed you may find a pearl in an oyster or you’ll enjoy a night of extraordinary passion after a feast of raw oysters. Unfortunately, Chesapeake Bay oysters do not come with such guarantees.
But one thing you can count on is delicious, nutritious meals when you serve Bay oysters. They are most famous on the half shell and fried, but they also can add exquisite flavor to soups and stuffings of scalloped and served as a side dish to pork or poultry. Here is a good basic recipe for Scalloped Oysters, as well as an interesting casserole that makes use of several fine Virginia foods.
Scalloped Oysters
1 cup butter, divided 1/2 pound mushrooms, sliced 1/4 cup chopped green pepper 1 pint oysters 3 cups crushed soda crackers, divided 1/2 cup half and half
In skillet, melt 1/4 cup butter. Saute mushrooms and green pepper
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