Oysters in Patti Shells PDF Print E-mail
Written by John Keife   

Note the number of ingredients used to fill a small pastry shell.  Well worth it, however; and it was always a popular item at our annual New Years' Eve Party.

Created by:  Maudie Keife



  • 4 TBS flour
  • 3 TBS butter
  • 1 TBS olive oil
  • 16 ounces Half & Half
  • 6 dozen fresh cold shucked oysters with liquid
  • ¬ľ cup finely chopped white onion
  • ¬Ĺ cup boiled shrimp, peeled and chopped
  • 1 small can stems & pieces mushrooms
  • ¬Ĺ tsp thyme
  • 1 tsp Worcestershire sauce
  • ¬ľ cup finely chopped fresh parsley
  • ¬ľ cup Parmesan cheese
  • ¬ľ cup white wine
  • 6 egg yolks, beaten
  • Parmesan cheese
  • paprika
  • 12 oven-proof shells


  1. Into a large skillet, combine butter, olive oil over medium high heat until melted; add flour and whisk until fully combined
  2. Slowly add Half & Half, whisking constantly until mixture is creamy and smooth, slightly thickened
  3. Add into cream sauce the onion and next 8 ingredients, mixing thoroughly
  4. In a separate pot cook oysters and liquid until oyster edges begin to curl, drain all but 2 TBS of juice and add oysters and juice to the other ingredients
  5. Place entire assembly into the shells, sprinkle with Parmesan cheese and paprika
  6. Bake at 350¬į for 15-20 minutes until brown

Serves 6-8