Creamed Oysters in Puff Pastry
A Heritage story and recipe from Savannah
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Each fall, cooling currents ready our Carolina oysters for consumption. Some are served raw or roasted, others steamed or stewed, fried or frittered, and maybe even po’boyed.
Rugged men head out with the ebbing river and chug back to the landing once the tide has flooded, laden with the glorious bounty of their toil. …
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