Recipe by gailanng
For oyster lovers!
Top Review by Andi of Longmeadow Farm
Boy I do love oysters, all kinds, and in all ways. I always have a very hard time when it comes to actually "cooking" oysters, because my true love is always raw oysters on the half-shell. So I took this in stride, and managed along with the recipe perfectly. I followed this exactly, using fresh parm shaved on top. I had cooked the bacon earlier so I just broke up in small pieces. Boy, this was wonderful, I used the full amount cayenne and thought I could add more, but for my DH this was perfect. I made my own bread crumbs and this is so good, make sure you reserve the liquid. I baked for 25 minutes because it's a hot day and it was perfect.I served on some fresh toast points and everything is perfect on Longmeadow Farm. Thank you! Made for *Flower Power* June 2009.
- 1 large onion, minced
- 5 garlic cloves, minced
- 1⁄2 cup olive oil
- 1⁄8 teaspoon cayenne pepper
- 4 slices bacon, crisply cooked and crumbled
- 1 pint oyster, with liquid, drained reserving liquid (I cut oysters in half if too large)
- 1 1⁄4 cups seasoned dry bread crumbs
- 1⁄4 cup grated parmesan cheese
Directions See How It's Made
- Preheat over 350 degrees.
- Saute onions and garlic in olive oil until slightly brown.
- Add drained oysters and cayenne pepper.
- Cook until edges curl.
- Remove from heat; stir in breadcrumbs, Parmesan cheese, oyster liquid and bacon. Mix well. Mixture should be very moist (like stuffing). If too dry, add additional water. Top with additional breadcrumbs and cheese.
- Spoon into individual greased ramekins or custard cups.
- Bake for 30 minutes.