from the kitchen of Gold Band Oysters
5 cups onions-minced
½ tablespoon garlic-minced
1 bay leaf-minced
4 stalks celery-minced
½ teaspoon thyme leaves
10 tablespoon butter
4 dozen Gold Band Oysters-strained
(reserve liquid) and chopped
1½ 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
Preheat oven to 375 F.
In an iron skillet sauté the onion, garlic, bay, celery,
and thyme in 6 tablespoons of the 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 to 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 Gold Band Oysters per portion. Garnish each
platter with a lemon wedge.