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Serves 4
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
Heat oven to 400° F. Rub 6 small baking dishes with butter.
Wash the oysters. Open, discard shells and chop them coarsely. Mix them with the soup, Worcestershire sauce and the mustard mixed with the lemon juice.
Arrange mixture in baking dishes. Top with crumbs and dot with butter or margarine. Bake 12 to 15 minutes.
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