This dish can also be a main course meal for 4. Serve in a bowl and eat with a fork and spoon. Serve without crackers, but don’t forget the hot sauce! The juice left over in the saucepan is a high-quality oyster soup.
Recipe information
Yield
serves 10
Ingredients
Preparation
Melt the butter in a large skillet over medium heat. Add the green onions and mushrooms. Sprinkle with garlic salt and cook, stirring, until the vegetables begin to become soft, about 3 minutes. Add the oysters and continue to cook until they begin to curl around the edge, about 3 minutes. Add the vermouth and boil for 1 to 2 minutes, until a sauce forms. Spoon oysters, onions, and mushrooms onto Triscuit or Finn Crisp crackers. Garnish each cracker with a drop or more of hot sauce and sprinkle with more garlic salt if desired.
