Ingredients Jump to Instructions ↓

  1. 12.00 shucked oysters; in their shells

  2. 1.00 cup diced bacon

  3. cup chopped onions

  4. 2.00 tablespoon minced shallots

  5. 1.00 tablespoon minced garlic

  6. cup small-diced green peppers

  7. 1.00 tablespoon crystal hot sauce

  8. 1.00 cup bread crumbs

  9. 1 emeril's essence; seenote

  10. cup grated parmigiano-reggiano cheese

  11. 1.00 cup prepared hollandaise sauce; warm

  12. 2.00 tablespoon chopped chives

  13. 1 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. 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 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.

  3. Drizzle each oyster with the Hollandaise sauce. Garnish with chives.

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

  5. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2307 broadcast 04-01-1997) Downloaded from their Web-Site -

  6. Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

  7. -19-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

  8. NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000


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