| 466 | 467 | 468 | 469 | 470 |
| 1 | 176 | 352 | 527 | 703 |
|
Oysters Stuffed With A Mirliton Dressing
2
2
1
1
1
Dozen large fresh oysters; shucked with 24 shells reserved
Tablespoon Olive oil
Cup Finely chopped onions
/2 Cup Finely chopped green bell peppers
/2 Cup Finely chopped celery
Salt
Cayenne
1
2
2
1
1
4
1
1
1
Teaspoon Minced garlic
Cup Small diced mirlitons; cooked until tender
Tablespoon Finely chopped parsley
Dash Worcestershire sauce
/4 Cup Chopped green onions
Cup Cubed white bread
/4 Cup Grated Parmigiano−Reggiano cheese
−1/2 Cup Hollandaise sauce; warm
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
Oysters Stuffed With A Mirliton Dressing
440
Page
Quick Jump
|