Yield: 1 servings
|2 \N||Dozen large fresh oysters; shucked with 24|
|\N \N||; shells reserved|
|2 tablespoons||Olive oil|
|1 cup||Finely chopped onions|
|½ cup||Finely chopped green bell peppers|
|½ cup||Finely chopped celery|
|1 teaspoon||Minced garlic|
|2 cups||Small diced mirlitons; cooked until tender|
|2 tablespoons||Finely chopped parsley|
|1 dash||Worcestershire sauce|
|¼ cup||Chopped green onions|
|4 cups||Cubed white bread|
|¼ cup||Grated Parmigiano-Reggiano cheese|
|1½ cup||Hollandaise sauce; warm|
|1 tablespoon||Finely chopped parsley|
Preheat the oven to 400 degrees F.
Drain the oysters, reserving 1 to 2 cups of the liquor and set aside. In a large saute pan, heat the olive oil. When the oil is hot, saute the onions, bell peppers and celery. Season with salt and cayenne. Saute the vegetables until they are wilted, about 5 minutes. Add the garlic, mirlitons and parsley. Saute for 1 minute. Add the Worcestershire sauce and cook for 2 to 3 minutes. Add the green onions, the oyster liquor and the bread. Mix until the mixture is incorporated. Remove from the heat. Turn the bread mixture into a mixing bowl and stir in the cheese. Season with salt and cayenne.
Mix well. Season the oysters with salt and cayenne. Place the oysters back into the shell. Place a heaping spoonful of the dressing on top of each oyster and press firmly. Place the shells on a baking sheet and place in the oven. Bake until slightly golden, about 8 to 10 minutes. Remove from the oven. Serve the oysters warm, with a drizzle of Hollandaise and garnished with parsley.
Yield: 6 to 8 servings
Recipe Courtesy of Emeril Lagasse, 1999 Converted by MC_Buster.
Per serving: 695 Calories (kcal); 58g Total Fat; (72% calories from fat); 10g Protein; 40g Carbohydrate; 105mg Cholesterol; 2528mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3½ Vegetable; 0 Fruit; 11 ½ Fat; 1 ½ Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC23 Converted by MM_Buster v2.0n.