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Jim Coleman Recipes

Carnival Oysters

For this recipe you will need:

  • 1 medium onion, finely chopped
  • 1 clove of garlic, minced
  • 2 stalks of celery, finely chopped
  • 1/4 tsp. dried thyme
  • 5 tbl. butter
  • 2 dozen oysters, strained & chopped (liquour reserved)
  • 3/4 cup bread crumbs
  • 9 stips of bacon - precooked and cut into 3rds
  • 4 lemon wedges

To prepare this recipe:

In a saute pan over medium heat sautee the onion, garlic, celery and thyme in 3 tablespoons of the butter for 5 to 6 minutes. Add the chopped oysters. Moisten 1/2 cup of the bread crumbs with the reserved liquor and add to the oyster mixture. Simmer for 6 to 7 minutes more. Mix and add the rest of the butter. Fill 4 small ramekins with the oyster mixture and sprinkle with remaining bread crumbs. Top with the bacon pieces.

To serve heat in a preheated 375 oven for 6 to 8 minutes or until hot. Serve with a lemon wedge.

©2005 WHYY