Oysters Stuffed with a Mirliton Dressing

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Oysters Stuffed with a Mirliton Dressing Ingredients

2 Dozen large fresh oysters;	2 c Small diced mirlitons;
; shells reserved	2 tb Finely chopped parsley
2 tb Olive oil	1 ds Worcestershire sauce
1 c Finely chopped onions	1/4 c Chopped green onions
1/2 c Finely chopped green bell	4 c Cubed white bread
1/2 c Finely chopped celery	1/4 c Grated Parmigiano-Reggiano
Salt	1 1/2 c Hollandaise sauce; warm
Cayenne	1 tb Finely chopped parsley
1 ts Minced garlic

Instructions for Oysters Stuffed with a Mirliton Dressing

Preheat the oven to 400 degrees F. 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. Yield: 6 to 8 servings Recipe Courtesy of Emeril Lagasse, 1999 Converted by MC_Buster. Per serving: 695 Calories (kcal); 58g Total Fat; (72% calories from fat); 10g Protein; 40g Carbohydrate; 105mg Cholesterol; 2528mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 11 1/2 Fat; 1 1/2 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC23 Converted by MM_Buster v2.0n.

Main Ingredient: Cuisine: Uncategorized

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