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Oyster Bisque


2/3 cup Uncooked rice
4 cup Water
1 pint Oysters with liquid
1 ts Instant minced onion
Dash of cloves
1 Bay leaf
2 Chicken bouillon cubes
1/2 ts Celery salt
1 ts Worcestershire
Seasoned salt and white pepper to taste
1 pint Light cream

Cook rice in 2 cups water until very soft. Do not drain. Whirl in blender using some of remaining 2 cups water if necessary. Put rice and water in cooker.

Whirl oysters with their liquid and add to cooker with remaining ingredients (Be careful not to let shell get into blender as it is very damaging to blades. ).

Cover and cook on high 1 hour. Turn to low and cook about 3 hours longer stirring once or twice. Remove bay leaf and stir well before serving. 

Makes about 2 quarts.


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