Oysters Suzette

Recipe Ingredients

12		Shucked oysters - in their shells
1 cup	146g / 5.1oz	Diced bacon
1/2 cup	31g / 1.1oz	Chopped onions
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
1/4 cup	36g / 1.3oz	Small-diced green peppers
1 tablespoon	15ml	Crystal Hot sauce
1 cup	146g / 5.1oz	Bread crumbs
		Emeril's Essence - see * Note
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano Cheese
1 cup	237ml	Prepared Hollandaise sauce - warm
2 tablespoons	30ml	Chopped chives
		Rock salt for the platter

Recipe Instructions

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

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

This recipe yields 12 oysters on the half-shell.

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

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