Courtesy of Chef Harold Moore of Commerce
2 cups milk
1/4 cup of unsalted butter
1 cup of chicken or vegetable stock
1/2 cup cooked mirepoix (in medium dice)
12 shucked oysters in their juice
1 sleeve of saltines (crushed)
3 tablespoons of chopped parsley
1 teaspoon of chopped herbs
Bring milk stock and butter to a boil. And take off the heat.
Add the crackers stir until moist.
Fold in the mirepoix and oysters.
Finish with the chopped herbs.
Transfer mixture into a greased baking dish.
Bake in a medium oven until warmed through and brown on top.
