Ribbon Oyster Scallop - cooking recipe

Ingredients

2 cans frozen condensed oyster stew
2 cans oysters
1 can sliced mushrooms
2 c. crushed oyster crackers
few drops red pepper seasoning
2 Tbsp. chopped parsley
2 Tbsp. butter

Preparation

Heat oyster stew very slowly until thawed.
Lift out oysters and set aside.
Drain liquids from canned oysters and mushrooms into stew pan.
Heat.
Saute oysters and mushrooms in butter and set aside.
Stir crackers into stew and heat.
Stir in seasonings, oysters and mushrooms and layer whole mixture into baking dish. Melt butter in saucepan and mix with crushed crackers and alternate rows of parsley and butter-cracker mix on top.
Bake at 400\u00b0 for 20 minutes.
Serves 8.