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Gigi's  Smoked Oyster Mousse

 2 envelopes unflavored gelatin
1/2 cup water
8 ounces cream cheese, room temperature
1 cup mayonnaise
Two 3.66-ounce cans smoked oysters, drained, minced
2 tablespoons chopped fresh parsley leaves
1 tablespoon Worcestershire
1/2 teaspoon Creole or Cajun seasoning
Juice of 1/2 lemon
1/2 teaspoon garlic powder
Dash Tabasco
Garnish: parsley sprigs, lemon twists, ripe olives
Accompaniment: assorted crackers, Melba toast, crudités
 

 Soften the gelatin in 1/2 cup water and set aside.
Combine cream cheese and mayonnaise in saucepan and cook over low
heat, stirring constantly, until the cream cheese melts and the mixture is smooth. Stir in the smoked oyster, chopped parsley, Worcestershire,
Creole seasoning, lemon juice, garlic power and Tabasco. Spoon the
mixture into a well-oiled 3 1/2-cup fish-shaped mold. Cover well with
plastic wrap and chill overnight.
To serve, unmold the mousse and garnish with parsley sprigs, lemon
twists and ripe olives. Serve with assorted crackers, Melba toast,
and crudités of your choice
 

Featured Archive Recipes:
Cheese Spread Collection
Cheesy Retro Stuff
Crocked Shrimp and Cheese
Gigi's Hot Beef Dip
Gigi's Salmon Spread
The Liptauer Controversy
Three Seafood Dips
 

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