Cream Cheese Oyster Sauce
Cream Cheese Oyster Sauce
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Votes: 1
Rating: 5
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This is new territory for me, I normally eat large oysters on the half shell or grilled until they open. This recipe uses the small oysters. This recipe was touted as a casserole, which it is not, but makes a excellent pasta sauce. I made this on 3 Jun 2016, and this is really really good! On my Go-to list. My comments below.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
3-4 servings 10 minutes
Cook Time
20-30 minutes
Cream Cheese Oyster Sauce
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is new territory for me, I normally eat large oysters on the half shell or grilled until they open. This recipe uses the small oysters. This recipe was touted as a casserole, which it is not, but makes a excellent pasta sauce. I made this on 3 Jun 2016, and this is really really good! On my Go-to list. My comments below.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
3-4 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a skillet on medium heat and add 2 tablespoons of butter and a splash of olive oil, when hot, add the drained oysters, cook for a few minutes, this is quick, shucked oysters are typically small. When they are cooked through, remove from heat, drain, and set aside.
  2. While the oysters are cooking, put a small pot on low heat, add the other 2 tablespoons of butter and the block of softened Cream cheese. Move from the heat to a counter and back to the heat several times to prevent burning. The photo shows perfect consistency.
  3. Once the cheese is melted stir in the milk, chopped spring onion, and celery and put back on the heat, stir in the cooked oysters and bring to a near boil, stirring constantly or it will burn, to ensure the oysters are heated through. Add more milk, a few tablespoons at a time to get the sauce consistency you desire.
  4. Once hot, serve over pasta of your choice. A vegetable on the side would make this a complete meal.
Recipe Notes

I bought fresh harvested oysters for 50 Baht for 350 grams, but I was not thinking, that weight includes the brine the oysters are in, so make sure the non shell and drained weight is 500 grams, no one will complain. Figure about 75 Baht for 500 grams, for fresh local harvested oysters, DO NOT USE oysters from Phuket! Cream cheese, Caroline brand which is made in Thailand will run about 110 Baht for 250 gram block. This comes to about $1.40 per serving for 4 servings. Serve with a vegetable and some Italian bread, you can stretch this to 5-6 servings for more savings.

Adapted from an internet recipe.

  1. Denise Georgiades

    Absolutely heavenly!! So simple too – bonus!! 😀

  2. I made this on 3 Jun 2016, my photos for the steps. Excellent taste, and very easy. The sauce is rich but not over powering. I modified a recipe I found on the internet to what you see here, perfect results. The spring onions are crunchy, the oysters perfect. Highly recommended and on my Go-to List 🙂

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