Oyster Hor D’Oeuvres in Ramekins PDF Print E-mail
Written by John Keife   

The richness of this appetizer usually defers serving until guests sit down to dinner.  The ramekin is typically large enough that, although one is tempted, a person will only eat one.

Created by:  Liz Bass


  • 2 pints fresh oysters with liquid (check for shells)
  • 1 stick butter
  • 1 finely chopped small white onion
  • 1 finely chopped, seeded jalapeño pepper
  • 6 TBS flour
  • 1 small can mushroom stems & pieces
  • 16 ounces Half & Half
  • 3 egg yolks, beaten
  • 3 thinly sliced green onions
  • 1 TBS fresh parsley, chopped
  • ½ tsp thyme
  • ½ tsp basil
  • ¼ cup white wine
  • ½ tsp garlic salt
  • Parmesan cheese
  1. In a saucepan, simmer oysters in their own juice until edges begin to curl; remove, drain, chop, and set aside
  2. Into a large sauce pan melt butter in medium high heat; add onion and jalapeño pepper and sauté until wilted
  3. Add flour and continue stirring until well blended
  4. Slowly add Half & Half and egg yolks stirring to fully combine mixture
  5. Add green onions, and next 5 ingredients and cook 5 minutes
  6. Add oysters and remove from heat
  7. Fill each ramekin with ingredients and generously sprinkle with Parmesan cheese
  8. Bake at 350° for 15-20 minutes, until cheese has slightly browned

Makes 24 ramekins