Recipe: Scalloped Oysters

Recipes using McCormick Ground Dry Mustard

• 1/2 cup butter
• 3/4 cup flour
• 1 tbsp paprika
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 4 tbsp chopped onion
• 4 tbsp green pepper
• 1/2 tsp chopped garlic
• 2 tbsp lemon juice
• 1 tbsp Worcestershire sauce
• 1 quart oysters
• crushed cracker crumbs

1. Melt 1/2 cup butter, stir in 3/4 cup flour, and stir the roux over rather high heat for about 5 minutes, until it turns a rich dark brown.
2. Add 1 tablespoon paprika, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper, and cook, stirring, for 3 minutes longer.
3. Add 4 tablespoons each of finely chopped onion and green pepper and 1/2 teaspoon finely chopped garlic.
4. Cook slowly for 5 minutes longer, stirring constantly. Remove the pan from the heat and stir into the mixture 2 tablespoons lemon juice and 1 tablespoon Worcestershire sauce.
5. Poach 1 quart oysters in their own juices for 2 minutes.
6. Combine oysters and liquor with the vegetables.
7. Pour into a baking dish, sprinkle with 2 tablespoons crushed cracker crumbs, and bake in a hot oven (400° F) for 30 minutes.
8. Serve Scalloped Oysters at once.