"Gary" > wrote in message ...

> I don't eat/swallow them raw. That's a waste of good seafood, imo. My
> favorite way is to fry them whole in a tempura batter then add salty fries
> and a good cole slaw on the side.
>
> Gary

Here is a great recipe for Oyster Pot Pie that I found in a magazine years
ago. I like to make them at least once during the holidays. Really pretty
easy and good.

Oyster Pot Pie

Pastry
1 cup all purpose flour
1/4 tsp salt
1/4 cup cold unsalted butter
1 and 1/2 TBS cold shortening
2-3 TBS ice water

Oyster Filling
1 pint fresh shucked oysters
Heavy cream
2 TBS unsalted butter
1/4 cup chopped onion
1/4 chopped celery
1/4 cup chopped carrot
2 TBS all purpose flour
1/2 tsp salt
1/8 tsp cayenne pepper
1 tsp worcestershire sauce
1 TBS chopped parsley

Make Pastry:
1. Use your favorite method of making the pastry, and divide dough into
fourths.
Shape each into a disk shape, wrap and refrigerate while making filling.

Make Filling:
1. Drain oysters, reserving liquor. Add enough heavy cream to oyster liquid
to make one cup. Set aside.

2. Melt 2 TBS butter in medium saucepan over medium heat. Add onion. celery,
and carrot. Saute 5 minutes.

3. Stir in 2 TBS flour until blended. Stir in oyster liquor mixture, 1/2 tsp
salt, cayenne, and Worcestershire sauce.
Cook, stirring constantly until mixture thickens and boils.

4. Add oysters. Heat, stirring very gently, 2-3 minutes until oysters start
to become firm and hold their shape.

5. Divide creamed oysters between 4 shallow (10-12 oz) individual casserole
dishes. Cool 10 minutes and sprinkle
with parsley.

To assemble:
1. Preheat oven to 375 F. Roll out each piece of pastry on floured surface
until thin and slightly larger than top of casseroles.
Fit over tops of casserole dishes. Trim pastry. Seal and flute the pastry to
top edge of dishes. Make slits for escaping steam.

2. Arrange dishes on baking sheet to catch any errant juices. Bake at 375 F.
for 15-20 minutes until crust is lightly browned.