Ingredients:
- 3 cups crushed saltine crackers
- ¾ cup unsalted butter, melted
- 4 cups shucked small oysters with liquor
- ⅛ tsp. cayenne pepper
- To taste salt and ground black pepper
- 2 Tbsp. chopped fresh Italian flat-leaf parsley
- 1 cup heavy cream
Directions:
- Preheat oven to 375 F.
- Combine saltine crackers and butter in a bowl; stir until all crumbs are saturated with butter. Spread 1/3 of the saltine mixture on the bottom of a 9-by-13-inch casserole dish.
- Pour half of the oysters with their liquor over the saltine mixture. Season with cayenne pepper, salt and black pepper. Repeat with next 1/3 of saltines and remaining oysters. Season with cayenne pepper, salt, black pepper and Italian parsley. Sprinkle remaining saltine mixture over the oysters. Drizzle cream slowly and evenly over the top.
- Bake in the preheated oven until bubbling and browned, 40 to 45 minutes. Let rest 10 minutes before serving.
