Oyster suzette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Shucked oysters, leaving in | |
| Their shell | ||
| 1 | cup | Diced bacon |
| ½ | cup | Chopped onions |
| 2 | tablespoons | Minced shallots |
| 1 | tablespoon | Minced garlic |
| ¼ | cup | Small diced green peppers |
| 1 | tablespoon | Crystal Hot sauce |
| 1 | cup | Bread crumbs |
| Essence | ||
| ½ | cup | Grated Parmigiano-Reggiano |
| Cheese | ||
| 1 | cup | Prepared Hollandaise sauce, |
| Warm | ||
| 2 | tablespoons | Chopped chives |
| Rock salt for the platter | ||
Directions
Preheat the oven to 400 degrees F. In a hot saute pan, render the bacon until crisp, about 2 to 3 minutes. Add the onions, shallots, garlic, and peppers. Saute for 2 to 3 minutes. Remove the mixture from the heat and allow to cool. In a mixing bowl, combine the bacon mixture, Crystal sauce, bread crumbs and cheese together. Season with Essence. Place 2 tablespoons of the bread crumb mixture on top of each oyster. Bake for 6 to 8 minutes or until golden brown. Remove from the oven. Place the oysters on a platter with the rock salt.
Drizzle each oyster with the Hollandaise Sauce. Garnish with chives.
ESSENCE OF EMERIL SHOW#EE2307