This was published on The Big Blend’s Creative Celebrations
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.
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-
36 Gold Band Oyster half shells boiled and scrubbed
18 strips bacon-
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 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.
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