Oyster Casserole Ostiones En Cazuela

Dive into coastal decadence with this Oyster Casserole (Ostiones en Cazuela), a rich and comforting seafood dish perfect for special occasions or a gourmet weeknight dinner. Featuring plump, freshly shucked oysters bathed in a creamy, wine-infused sauce and topped with a golden crust of Parmesan breadcrumbs, this casserole offers a delightful balance of textures and flavors. Aromatics like sautéed onion, celery, and garlic elevate the dish, while a hint of paprika lends a subtle smoky depth. Baked to bubbling perfection, this casserole pairs beautifully with crusty bread or a crisp side salad. Ready in under an hour and serving six, it’s a showcase of fresh, oceanic flavors brought to life with simple pantry ingredients. Perfect for indulgent seafood lovers, "Oyster Casserole Ostiones en Cazuela" is a must-try recipe for an unforgettable dining experience.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 24 pieces Fresh oysters, shucked (with liquid retained)
• 4 tablespoons Unsalted butter
• 1 medium Yellow onion, finely chopped
• 2 stalks Celery, finely diced
• 3 cloves Garlic, minced
• 2 tablespoons All-purpose flour
• 1.5 cups Whole milk
• 0.5 cups Heavy cream
• 0.25 cups Dry white wine
• 2 tablespoons Fresh parsley, chopped
• 0.75 cups Breadcrumbs
• 0.5 cups Grated Parmesan cheese
• 0.25 teaspoons Paprika
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 tablespoon Olive oil (for greasing)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a medium casserole dish with olive oil and set aside.

Step 2

In a large skillet, melt the butter over medium heat. Add the finely chopped onion and diced celery, and sauté for 5-7 minutes or until softened.

Step 3

Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Step 4

Sprinkle the flour over the sautéed vegetables and stir well, cooking for 1-2 minutes to make a roux.

Step 5

Slowly whisk in the whole milk and heavy cream. Continue stirring until the mixture thickens slightly, about 3-4 minutes.

Step 6

Stir in the oyster liquid (reserved from shucking), white wine, salt, and black pepper. Simmer for 2-3 minutes to meld the flavors.

Step 7

Gently fold in the shucked oysters and chopped parsley. Remove the pan from heat.

Step 8

Pour the oyster mixture into the prepared casserole dish, spreading it evenly.

Step 9

In a small bowl, mix the breadcrumbs, grated Parmesan cheese, and paprika. Sprinkle the breadcrumb mixture evenly over the oysters.

Step 10

Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbly.

Step 11

Remove the casserole from the oven and let it rest for 5 minutes before serving.

Step 12

Garnish with additional chopped parsley, if desired, and serve hot with crusty bread or a side salad.

Nutrition Facts

Serving size	(3359.3g)

Amount per serving	% Daily Value*
Calories	3426.1

Total Fat 178.0g	0%
Saturated Fat 81.7g	0%
Polyunsaturated Fat 0.4g
Cholesterol 1335.9mg	0%
Sodium 8456.8mg	0%
Total Carbohydrate 204.8g	0%
Dietary Fiber 7.2g	0%
Total Sugars 30.2g
Protein 212.0g	0%

Vitamin D 7841.0IU	0%
Calcium 2457.9mg	0%
Iron 149.8mg	0%
Potassium 4857.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.0%

Protein: 25.9%

Carbs: 25.1%