If you’re not all that fond of oysters I’m sure this recipe will work just as well with mussles or scallops – Ted
3 dozen small oysters
1 cup chopped celery
2 tablespoons chopped onion
2 tablespoons chopped green pepper
4 tablespoons butter
1/2 cup flour
2 1/2 cups milk
Salt and pepper
1/4 teaspoon grated lemon rind
2 tablespoons chopped parsley
2/3 cup cracker crumbs
2/3 cup buttered cracker crumbs.
 Cook the oysters in their liquid over low heat until the edges curl. Drain and chop. Cook the celery, onion and green pepper in the butter over low heat for 10 to 15 minutes or until tender, stirring occasionally.
 Place over hot water, add flour and mix well. Add the milk gradually and cook, stirring constantly until thickened. Season with salt and pepper, remove from the heat and stir in lemon rind, parsley, oysters and the unbuttered cracker crumbs.
 Place in buttered individual ramkins and cover with the buttered cracker crumbs. Bake in a moderately hot oven (375° F.) for about 25 minutes. Garnish with parsley and a slice of lemon if desired.