Oysters suzette

12 servings

Ingredients

Quantity Ingredient
12.00 shucked oysters; in their shells
1.00 cup diced bacon
½ cup chopped onions
2.00 tablespoon minced shallots
1.00 tablespoon minced garlic
¼ cup small-diced green peppers
1.00 tablespoon crystal hot sauce
1.00 cup bread crumbs
1 emeril's essence; see * note
½ cup grated parmigiano-reggiano cheese
1.00 cup prepared hollandaise sauce; warm
2.00 tablespoon chopped chives
1 rock salt for the platter

Directions

* 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.

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 -

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

04-19-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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