Source of Recipe
From "Creole Feast" by Nathaniel Burton
List of Ingredients
◦ 2 dozen raw oysters
◦ 7 tablespoons butter
◦ 1 ¼ large or 2 small onions, minced
◦ 1 small clove garlic, minced
◦ 2 ribs celery, finely chopped
◦ ½ bay leaf, crumbled
◦ Pinch of thyme
◦ ¾ cup breadcrumbs
◦ 6 clean oyster shells
◦ 6 strips crisp-fried bacon
◦ 6 lemon wedges
Chop oysters and let them drain, saving the liquid. In 3 tablespoons of the butter, sauté the onion, garlic, celery, bay leaf, and thyme in an iron skillet until brown. Add the chopped oysters.
Moisten ½ cup of the breadcrumbs with the oyster liquid and add to the oyster mixture. Simmer for 20 to 30 minutes, or until oysters have stopped drawing water. Add 2 tablespoons of the butter and cook until butter is melted.
Boil and scrub the oyster shells. Fill the oyster shells with oyster mixture, sprinkle with remaining breadcrumbs, and dot with remaining butter. When ready to serve, put in a 375-degree oven for a few minutes until thoroughly heated. Serve at once, garnished with bacon pieces and lemon wedges.