Oysters Stuffed With A Mirliton Dressing w Hollandaise

Recipe Ingredients

2		Large fresh oysters - shucked, with 24
		Shells reserved
2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Finely-chopped onions
1/2 cup	73g / 2.6oz	Finely-chopped green bell peppers
1/2 cup	55g / 1.9oz	Finely-chopped celery
		Salt - to taste
		Cayenne - to taste
1 teaspoon	5ml	Minced garlic
2 cups	292g / 10oz	Small-diced mirlitons - cooked until tender
2 tablespoons	30ml	Finely-chopped parsley
1		Worcestershire sauce
1/4 cup	15g / 0.5oz	Chopped green onions
4 cups	948ml	Cubed white bread
1/4 cup	36g / 1.3oz	Grated Parmigiano-Reggiano cheese
1 1/2 cups	355ml	Hollandaise sauce - warm
1 tablespoon	15ml	Finely-chopped parsley

Recipe Instructions

Preheat the oven to 400 degrees.

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.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C23)

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