Categories: Entree

Ingredients

• 18 large fresh oysters
• 1 cup canned condensed mushroom soup
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon dry mustard
• 2 teaspoons lemon juice
• 2 tablespoons butter or margarine
• 1/2 cup fine dry bread crumbs

Directions

1. t the oven to 400. Rub 6 shallow ramekins or small baking dishes with butter. Wash the oysters. Open, discard shells or buy shelled oysters and chop them coarsely. Mix them with the soup, worcestershire sauce and the mustard mixed with the lemon juice. Arrange the mixture in the ramekins. Top with crumbs and dot with butter or margarine. Bake 12 to 15 minutes.

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