Iron Horse 2006 Wedding CuveeI just love having appetizers that I can make in advance, thaw, bake and serve to my guests, especially around the holidays. Everyone is so busy, but they still appreciate a gourmet treat! What better way to greet a guest who stops by for a cocktail or for dinner that with a great appetizer and a glass of sparkling wine. I love oysters, and some people don't. But, with my oyster appetizer recipe they won't even realize that it's oysters because they are chopped; all they will realize is how great the appetizer goes with sparkling wine or champagne.
Lorrie's Oyster Appetizers
- (1) 16 oz. container of oysters, drained and chopped (I pulsed them about 7-
- 8 times in the food processor)
- 1 stick of unsalted butter
- 1/4 cup of mixed seasoning (I used fresh Italian parsley, yellow onion, celery)
- 1/4 teaspoon or more to taste of Tony Chachere’s Creole Seasoning
- 1/4 teaspoon of garlic powder
- 1/8 teaspoon of cayenne pepper
- 2/3 cup of Italian bread crumbs (add up to 1/3 more if desired)
- 1/2 can of cream of mushroom soup
- (3) 2.1 oz. boxes of mini fillo shells, 15 to a box ( I used Athen’s brand)
Melt butter on low heat in a skillet. Then add the chopped seasoning and the Creole seasoning,
cayenne pepper, and garlic powder. Let mixture cook for about 5-10 minutes on low flame. Stir
mixture. Then add chopped oysters. Stir. Cook 4-5 minutes. Then add 1/2 can of cream
of mushroom soup. Stir. Cook 2-3 minutes. Then add 2/3 to 1 cup if needed of the Italian
bread crumbs. Cook another 2-4 minutes. Stir. Taste and adjust seasonings if needed. Fill
mixture in mini fillo shells. I used a teaspoon and dinner knife, to fill the cups neatly. Place
on a cookie sheet and bake at fillo shells heating instructions, which are on the back of the box. About 30 minutes.
They can be frozen. Let them sit at room temperature for about 30 minutes, then heat 10-15 minutes or until thoroughly heated. Bake at 350 degrees. This recipe makes 45 appetizers
cayenne pepper, and garlic powder. Let mixture cook for about 5-10 minutes on low flame. Stir
mixture. Then add chopped oysters. Stir. Cook 4-5 minutes. Then add 1/2 can of cream
of mushroom soup. Stir. Cook 2-3 minutes. Then add 2/3 to 1 cup if needed of the Italian
bread crumbs. Cook another 2-4 minutes. Stir. Taste and adjust seasonings if needed. Fill
mixture in mini fillo shells. I used a teaspoon and dinner knife, to fill the cups neatly. Place
on a cookie sheet and bake at fillo shells heating instructions, which are on the back of the box. About 30 minutes.
They can be frozen. Let them sit at room temperature for about 30 minutes, then heat 10-15 minutes or until thoroughly heated. Bake at 350 degrees. This recipe makes 45 appetizers
Wine Pairing Suggestion
The Splurge: Iron Horse Vineyards Wedding Cuvee http://www.ironhorsevineyards.com/The Bargain: Marquis De La Tour Brut http://www.palmbay.com
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