Oysters Carnival

Great Oyster recipe to go with your Sauvignon Blanc or Pinot Grigio

Ingredients:

5 cups onions-minced
1/2 Tbsp. garlic-minced
1 bay leaf-minced
4 stalks celery-minced
1/2 tsp. thyme leaves
10 Tbsp. butter
4 dozen Gold Band Oysters-strained (reserve liquid) and chopped
1-1/2 cups bread crumbs
36 Gold Band Oyster half shells boiled and scrubbed
18 strips bacon-precooked (crispy) drained and each strip cut in half
6 lemon wedges for garnish

Directions:

Preheat oven to 375 F.  In an iron skillet sauté the onion, garlic, bay, celery and thyme in 6 tablespoons butter for about 15 minutes. Add the chopped Gold Band Oysters.  Moisten 1 cup of the breadcrumbs with about 1 cup of the Gold Band Oyster liquid. Add to the above. Simmer for 20-30 minutes.   Add 4 tablespoons butter and cook until the butter is melted.  Fill the Gold Band Oyster shells with the mixture and sprinkle the remaining 1/2 cup of breadcrumbs over top. Top with bacon pieces. Heat for 10 to 15 minutes.  Serve 6 Oysters per portion. Garnish each platter with a lemon wedge. Serves 6.

Content provided by Maralyn Hill and Brenda Hill