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Oysters Stuffed with a Mirliton Dressing and a Drizzle of Hollandaise (Emeril Lagasse) Recipe

Oysters Stuffed with a Mirliton Dressing and a Drizzle of Hollandaise (Emeril Lagasse) Recipe

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Oysters Stuffed with a Mirliton Dressing and a Drizzle of Hollandaise (Emeril Lagasse)

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Ingredients

Count

Nutrition

906

Calories

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Ingredients:

Serving

2 dozen large fresh oysters, shucked with 24 shells reserved
2 tbsp olive oil
1 cup finely chopped onions
1/2 cup finely chopped green bell peppers
1/2 cup finely chopped celery
salt
cayenne
1 tsp minced garlic
2 cups small diced mirlitons, cooked until tender
2 tbsp finely chopped parsley
dash of worcestershire sauce
1/4 cup chopped green onions
4 cups cubed white bread
1/4 cup grated parmigiano-reggiano cheese
1 1/2 cups hollandaise sauce, warm , recipe follows
1 tbsp finely chopped parsley
hollandaise sauce
recipe courtesy of emeril lagasse, 1999
2 egg yolks
1 tsp fresh lemon juice
dash of hot pepper sauce
2 tsp water
1 stick melted butter

Directions:

Preheat the oven to 400 degrees F.
Drain the oysters, reserving 1 to 2 cups of the liquor and set aside. In a large saute pan, heat the olive oil. When the oil is hot, saute the onions, bell peppers and celery. Season with salt and cayenne. Saute the vegetables until they are wilted, about 5 minutes. Add the garlic, mirlitons and parsley. Saute for 1 minute. Add the Worcestershire sauce and cook for 2 to 3 minutes. Add the green onions, the oyster liquor and the bread. Mix until the mixture is incorporated. Remove from the heat. Turn the bread mixture into a mixing bowl and stir in the cheese. Season with salt and cayenne. Mix well. Season the oysters with salt and cayenne. Place the oysters back into the shell. Place a heaping spoonful of the dressing on top of each oyster and press firmly. Place the shells on a baking sheet and place in the oven. Bake until slightly golden, about 8 to 10 minutes. Remove from the oven. Serve the oysters warm, with a drizzle of Hollandaise and garnished with parsley.
In a stainless steel bowl set over a pot of boiling water, whisk the egg yolks with the lemon juice, hot pepper sauce, and water, until pale yellow in color. Season with salt and pepper. Be careful not to let the bowl touch the water. Remove the bowl from the pot and, whisking vigorously, add the butter, 1 teaspoon at a time until all is incorporated. Yield: about 3/4 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	905.59 Kcal (3792 kJ)
Calories from fat	495.73 Kcal
		% Daily Value*
Total Fat	55.08g	85%
Cholesterol	415.28mg	138%
Sodium	1160.48mg	48%
Potassium	352.96mg	8%
Total Carbs	77.02g	26%
Sugars	9.91g	40%
Dietary Fiber	15.22g	61%
Protein	27.07g	54%
Vitamin C	21.3mg	36%
Vitamin A	0.6mg	19%
Iron	15mg	84%
Calcium	1113.1mg	111%

Amount Per 100 g
Calories	268.24 Kcal (1123 kJ)
Calories from fat	146.84 Kcal
		% Daily Value*
Total Fat	16.32g	85%
Cholesterol	123.01mg	138%
Sodium	343.74mg	48%
Potassium	104.55mg	8%
Total Carbs	22.81g	26%
Sugars	2.94g	40%
Dietary Fiber	4.51g	61%
Protein	8.02g	54%
Vitamin C	6.3mg	36%
Vitamin A	0.2mg	19%
Iron	4.5mg	84%
Calcium	329.7mg	111%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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