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Oysters: Corinne Dunbar's Oysters Carnaval

Source of Recipe


Corinne Dunbar's, New Orleans






List of Ingredients



• 2 dozen oysters with shells and liquid
  
• 1-1/2 large or 2 small onions
  
• 1 small clove garlic
  
• 1/2 bay leaf
  
• 2 pieces celery
  
• Pinch of thyme
  
• 3 Tbsp butter
  
• 1/2 cup bread crumbs
  
• 2 Tbsp butter
  
• 6 strips crisp-cooked bacon
  
• 6 lemon wedges
  






Instructions



1. Chop oysters and drain, reserving liquid. Mince onions, garlic, bay leaf, celery and thyme. Fry until brown in an iron skillet in 3 tablespoons butter. Add the chopped oysters.
   
   
2. Moisten 1/2 cup bread crumbs with the oyster liquid and add to mixture in skillet. Simmer for about 20 to 30 minutes, or until oysters have stopped drawing water.
   
   
3. Add 2 tablespoons butter and cook until butter is melted. Boil and scrub oyster shells.
   
   
4. Fill the cleaned oyster shells with the oyster mixture. Sprinkle with bread crumbs and dot with butter. Put in a 375-degree (F) oven for a few minutes until thoroughly heated.
   
   Serve at once, garnished with crisp bacon strips and lemon wedges.
   
   Serves 6