Scalloped Oysters

This was my mom’s holiday favorite! She made it every year because she loved it so much and felt no proper New England holiday table was complete without it. I recall being interested in the buttery topping, but not so much in the oysters themselves (although later in life I did develop a taste for raw oysters). She was always thrilled when guests loved it too; it was one of her favorite recipes to introduce people to.

No origin is given, so it’s likely my mother’s version of a cherished favorite that was passed down through the Armstrong or McKay family.

INGREDIENTS 2 c crushed saltines 1 pint oysters with their liquid 4 oz (half stick) butter, melted 2–3 T cream or milk Salt and pepper Grated nutmeg

DIRECTIONS Preheat oven to 425⁰. Melt butter. Add crumbs and combine. Put a layer of buttered crumbs in a shallow baking dish. Cover with oysters. Add salt, pepper and a few gratings of fresh nutmeg. Repeat for a second layer if enough oysters. Cover top with remaining crumbs and another sprinkle of nutmeg. Drizzle 2–3 T oyster liquid and 2–3 T cream over top.

Bake for 25–30 minutes or until lightly browned. Serve with lemon wedges.