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Oysters Suzette

  • 12servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 Shucked oysters - in their shells

  2. 1 cup 146g / 5.1oz Diced bacon

  3. 1/2 cup 31g / 1.1oz Chopped onions

  4. 2 tablespoons 30ml Minced shallots

  5. 1 tablespoon 15ml Minced garlic

  6. 1/4 cup 36g / 1 1/3oz Small-diced green peppers

  7. 1 tablespoon 15ml Crystal Hot sauce

  8. 1 cup 146g / 5.1oz Bread crumbs

  9. Emeril's Essence - seeNote

  10. 1/2 cup 73g / 2.6oz Grated Parmigiano-Reggiano Cheese

  11. 1 cup 237ml Prepared Hollandaise sauce - warm

  12. 2 tablespoons 30ml Chopped chives

  13. Rock salt for the platter

Instructions Jump to Ingredients ↑

  1. * Note: See the "Emeril's Essence Information" recipe which is included in this collection.

  2. Preheat the oven to 400 degrees.

  3. 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.

  4. In a mixing bowl, combine the bacon mixture, Crystal sauce, bread crumbs and cheese together. Season with Emeril's 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.

  5. This recipe yields 12 oysters on the half-shell.

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