Oysters Stuffed With A Mirliton Dressing
Ingredients
- 2 dozen large fresh oysters, shucked with shells reserved
- 2 tbsp olive oil
- 1 cup finely chopped onions
- 0.5 cup finely chopped green bell peppers
- 0.5 cup finely chopped celery
- 1 tsp minced garlic
- 2 cup diced mirlitons (chayote squash), cooked until tender
- 2 tbsp finely chopped parsley
- 1 dash Worcestershire sauce
- 0.3 cup chopped green onions
- 4 cup cubed white bread
- 0.3 cup grated Parmigiano-Reggiano cheese
- 1 0.5 cup warm Hollandaise sauce
Instructions
- 1
Preheat the oven to 400 degrees F.
- 2
Drain the oysters, reserving 1 to 2 cups of the liquor.
- 3
In a large saute pan, heat the olive oil. Saute the onions, bell peppers, and celery. Season with salt and cayenne. Saute until wilted, about 5 minutes.
- 4
Add the garlic, mirlitons, and parsley. Saute for 1 minute. Add the Worcestershire sauce and cook for 2 to 3 minutes.
- 5
Add the green onions, oyster liquor, and bread. Mix until incorporated. Remove from heat.
- 6
Transfer the bread mixture to a mixing bowl and stir in the cheese. Season with salt and cayenne.
- 7
Season the oysters with salt and cayenne. Place oysters back in their shells. Place a heaping spoonful of the dressing on top of each oyster and press firmly.
- 8
Place the shells on a baking sheet and bake until the oysters are cooked and the dressing is golden, about 10 to 12 minutes.
- 9
Drizzle warm Hollandaise sauce over the tops and garnish with parsley. Serve immediately.