BAKED OYSTERS WITH ROASTED RED PEPPERS AND FRESH MOZZARELLA

12 Maryland oysters on the half shell
About 1/4 cup or less oyster liquor
1 1/2 tablespoons olive oil - divided usage
2 tablespoons finely chopped or minced green onions
2 cloves garlic, minced
1/3 cup roasted red peppers, well-drained, finely chopped
1/4 pound cooked, crumbled bacon
3 tablespoons finely chopped Italian parsley
1/2 cup Panko or fine dry bread crumbs
3 to 4 ounces fresh Mozzarella, thinly sliced

Garnish: red pepper and/or Italian parsley

Heat 1 tablespoon oil in 10-inch saute pan over medium heat. Add green onions and garlic and saute, stirring just until soft but not browned, about 2 to 3 minutes. Add red pepper and continue to saute 2 minutes longer. Remove from heat and place in bowl and let cool slightly; add bbacon and parsley; stir to mix. Place panko in another small bowl and add a teaspoon or 2 oil to moisten slightly; toss with fork.

Prehat broiler; placing oven rack so oysters will be about 4 to 5 inches from source of heat. Place oysters on half shell on baking pan in single layer. Line pan with rock salt or crumbled foil so that oysters will sit straight. Divide bacon/pepper mixture on top of oysters and moisten each with a few drops of oyster liquor; spoon Panko over bacon/pepper mixure; then top wtih Mozzarella slices.

Place oysters under broiler until cheese melts, about 4 minutes. Serve immediately. Garnish as desired with red pepper and Italian parsley.

Makes 12

This won 1st prize in appetizer category at the National Oyster Cook Off in St. Mary's County, MD in October 2002.