Oysters Carnival
This was published on The Big Blend’s Creative Celebrations
http://creativecelebrationsmagazine.com/Oysters-Carnival.html.
It is by me, but I wanted to share the recipe.
Until I met Kelly from Houma, Louisiana, I did not realize it was the fastest disappearing land mass on earth, located southwest of New Orleans. Kelly shared a recipe with me from the kitchen of Gold Band Oysters. This little fishing village accounts for 20 percent of the state’s production of fresh seafood.
 Oysters Carnival
Ingredients:
5 cups onions-
1/2 Tbsp. garlic-
1 bay leaf-
4 stalks celery-
1/2 tsp. thyme leaves
10 Tbsp. butter
4 dozen Gold Band Oysters-
1-
36 Gold Band Oyster half shells boiled and scrubbed
18 strips bacon-
6 lemon wedges for garnish
Method:
Preheat oven to 375 F.
In an iron skillet sauté the onion, garlic, bay, celery and thyme in 6 tablespoons 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-
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. Serves 6.
- Maralyn D. Hill
Maralyn D. Hill, The Epicurean Explorer
International Food Wine & Travel Writers Association (IFWTWA)
Board Member, Co-Chair Conference & Media Trip Committee, Past President
Freelance Lifestyle Journalist
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Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
