Recipe: LeRuth's Restaurant Oysters Carnival (served in half-shells)

LERUTH'S RESTAURANT OYSTERS CARNIVAL

"From LeRuth's Restaurant Chef Warren LeRuth is one of New Orleans' legendary chefs, and his former West Bank Restaurant is missed. Here's a great oyster dish to remember it by."

5 cups onions, minced
1/2 tablespoon garlic, minced
1 bay leaf, minced
4 stalks celery, minced
1/2 teaspoon thyme leaves
10 tablespoons butter, divided use
4 dozen oysters, strained (reserve the liquor) and chopped
1 1/2 cups bread crumbs
36 oyster half shells, boiled and scrubbed
18 strips bacon, precooked and crispy, but not too brown, drained, with each strip cut in half
6 lemon wedges, for garnish

In an iron skillet saute the minced onion, garlic, bay, celery and thyme in 6 tablespoons of the butter for about 15 minutes.

Add the chopped oysters. Moisten 1 cup of the bread crumbs with about 1 cup of the oyster liquor. Add to the above. Simmer for 20 to 30 minutes.

Add 4 tablespoons butter and cook until the butter is melted. Fill the oyster shells with the mixture, and sprinkle the remaining 1/2 cup of bread crumbs over the top. Top with bacon pieces.

TO SERVE:
Heat the oysters in a 375 degree F oven for 10 to 15 minutes or until hot.

Serve 6 oysters per portion, and garnish each platter with a lemon wedge.

Makes 6 servings
Source: LeRuth's Restaurant
From: Vicki,La - 08-25-97