Ingredients
1 quart shucked oysters3/4 cup butter, divided 2 medium onions, chopped1-1/2 cups chopped celery1/2 cup all-purpose flour2 cups half-and-half cream2 teaspoons minced fresh parsley1 teaspoon salt1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme1/4 teaspoon pepper1/8 teaspoon cayenne pepper4 large egg yolks, lightly beaten2 cups crushed Ritz crackers (about 50 crackers) Lemon wedgesFresh thyme sprigs
Preparation
Preheat oven to 400°. Drain oysters, reserving oyster liquor. In a large saucepan, heat 1/2 cup butter over medium heat. Add onions and celery; cook and stir until tender, 4-6 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, whisking constantly; cook until thickened, about 2 minutes.
Reduce heat; add next 5 ingredients and reserved oyster liquor. Cook and stir until smooth, about 2 minutes. Remove from heat. Stir a small amount of hot liquid into egg yolks; return all to pan, stirring constantly.
Pour half the sauce into a greased 13x9-in. baking dish. Top with half the oysters; sprinkle with half the cracker crumbs. Repeat layers. Melt remaining butter; drizzle over top.
Bake, uncovered, until golden brown, 23-28 minutes. Let stand 10 minutes. Serve with lemon wedges and thyme sprigs.
