Oyster Casserole Ostiones En Cazuela
Dive into coastal decadence with this Oyster Casserole (Ostiones en Cazuela), a rich and comforting seafood dish perfect for special occasions or a gourmet weeknight dinner. Featuring plump, freshly shucked oysters bathed in a creamy, wine-infused sauce and topped with a golden crust of Parmesan breadcrumbs, this casserole offers a delightful balance of textures and flavors. Aromatics like sautéed onion, celery, and garlic elevate the dish, while a hint of paprika lends a subtle smoky depth. Baked to bubbling perfection, this casserole pairs beautifully with crusty bread or a crisp side salad. Ready in under an hour and serving six, it’s a showcase of fresh, oceanic flavors brought to life with simple pantry ingredients. Perfect for indulgent seafood lovers, "Oyster Casserole Ostiones en Cazuela" is a must-try recipe for an unforgettable dining experience.
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Recipe Information
Ingredients
- 24 pieces Fresh oysters, shucked (with liquid retained)
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 stalks Celery, finely diced
- 3 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 0.5 cups Heavy cream
- 0.25 cups Dry white wine
- 2 tablespoons Fresh parsley, chopped
- 0.75 cups Breadcrumbs
- 0.5 cups Grated Parmesan cheese
- 0.25 teaspoons Paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Olive oil (for greasing)
Instructions
Preheat your oven to 375°F (190°C). Grease a medium casserole dish with olive oil and set aside.
In a large skillet, melt the butter over medium heat. Add the finely chopped onion and diced celery, and sauté for 5-7 minutes or until softened.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Sprinkle the flour over the sautéed vegetables and stir well, cooking for 1-2 minutes to make a roux.
Slowly whisk in the whole milk and heavy cream. Continue stirring until the mixture thickens slightly, about 3-4 minutes.
Stir in the oyster liquid (reserved from shucking), white wine, salt, and black pepper. Simmer for 2-3 minutes to meld the flavors.
Gently fold in the shucked oysters and chopped parsley. Remove the pan from heat.
Pour the oyster mixture into the prepared casserole dish, spreading it evenly.
In a small bowl, mix the breadcrumbs, grated Parmesan cheese, and paprika. Sprinkle the breadcrumb mixture evenly over the oysters.
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with additional chopped parsley, if desired, and serve hot with crusty bread or a side salad.
Nutrition Facts
Calories |
3426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.0 g | 228% | |
| Saturated Fat | 81.7 g | 408% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1336 mg | 445% | |
| Sodium | 8457 mg | 368% | |
| Total Carbohydrate | 204.8 g | 74% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 30.2 g | ||
| Protein | 212.0 g | 424% | |
| Vitamin D | 196.0 mcg | 980% | |
| Calcium | 2458 mg | 189% | |
| Iron | 149.8 mg | 832% | |
| Potassium | 4857 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
