Oysters Carnival Recipe
5 cups onions, minced
1/2 tablespoon garlic, minced
1 bay leaf, minced
4 stalks celery, minced
1/2 teaspoon thyme leaves
10 tablespoons butter
4 dozen oysters, strained (reserve the liquor) and chopped
1 1/2 cups bread crumbs
36 oyster half shells, boiled and scrubbed
18 strips bacon, precooked and crispy, but not too brown, drained, with each
strip cut in half
6 lemon wedges for garnish
In an iron skillet saut� the minced onion, garlic, bay, celery and thyme in 6
tablespoons for the butter for about 15 minutes. Add the chopped oysters.
Moisten 1 cup of the breadcrumbs with about 1 cup of the oyster liquor. Add to
the above. Simmer for 20 to 30 minutes. Add 4 tablespoons butter and cook until
the butter is melted.
Fill the oyster shells with the mixture, and sprinkle the remaining 1/2 cup of
breadcrumbs over the top. Top with bacon pieces. To serve, heat the oysters in a
375-degree oven for 10 to 15 minutes or until hot. Serve 6 oysters per portion,
and garnish each platter with a lemon wedge.
Serves 6.