Huitres en coquilles
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pint | Fresh oysters; drained |
| ½ | Stick butter | |
| ⅓ | cup | Onions; chopped |
| ½ | cup | Celery; chopped |
| ½ | cup | Shallots; chopped |
| 2 | Cloves garlic; chopped fine | |
| Parmesan cheese | ||
| 1 | tablespoon | Green onion tops; chopped |
| 1 | tablespoon | Parsley; chopped |
| ⅓ | cup | Bread crumbs |
| 3 | tablespoons | Breakfast cream |
| Salt & cayenne pepper to taste | ||
| 6 | Clean oyster shells | |
Directions
Grind oysters using large blade. drain and set aside. Saut‚ onions, celery, shallots and garlic in butter. Add green onion tops, parsley and oysters; place on medium heat. Cook 3 minutes, stirring constantly; add bread crumbs. When all oyster juices are absorbed, remove from heat: add cream. salt and pepper to taste Place in shells, top with bread crumbs and sprinkle a generous amount of grated cheese. Bake in a 325 degree oven until brown. Garnish with lemon slices.
This may be used in patty shells, also as a hot oyster dip. Place in chafing dish, add more cheese if needed.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .