Huitres en coquilles

6 Servings

Ingredients

Quantity Ingredient
1 pint Fresh oysters; drained
½ Stick butter
⅓ cup Onions; chopped
½ cup Celery; chopped
½ cup Shallots; chopped
2 Cloves garlic; chopped fine
Parmesan cheese
1 tablespoon Green onion tops; chopped
1 tablespoon Parsley; chopped
⅓ cup Bread crumbs
3 tablespoons Breakfast cream
Salt & cayenne pepper to taste
6 Clean oyster shells

Directions

Grind oysters using large blade. drain and set aside. Saut‚ onions, celery, shallots and garlic in butter. Add green onion tops, parsley and oysters; place on medium heat. Cook 3 minutes, stirring constantly; add bread crumbs. When all oyster juices are absorbed, remove from heat: add cream. salt and pepper to taste Place in shells, top with bread crumbs and sprinkle a generous amount of grated cheese. Bake in a 325 degree oven until brown. Garnish with lemon slices.

This may be used in patty shells, also as a hot oyster dip. Place in chafing dish, add more cheese if needed.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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