This is the first (appetizer)of three videos for a Valentine’s Day Dinner. The Entrée (2 of 3) will be Lamb Chops Marsala and the third (3 of 3) will be wine poached pears filled with mascarpone and cream cheese. Try it out for yourself and let me know how it came out. Full recipe at www.flavorfairies.com
1 dozen fresh Oysters (cleaned)
1/3 c grape tomatoes (cut in half)
1 scallion
1 shallot
3 mushrooms
4 slices of bacon
1/2 lemon
1/2 tsp seafood seasoning
1 tsp Italian seasoning
1 loaf of bread (baguette – I used Challah)
2 Tbl butter
1 tsp Italian seasoning
1 tsp of garlic
Preheat oven to 400 degrees. Place cleaned oysters on on a baking dish and put them in the oven to cook for 10-15 minutes (as soon as they open they are done).
While the oysters are cooking slice up the scallion, shallot, and mushrooms and toss them in a bowl with the seasonings and squeeze the lemon over everything. Fry up the bacon once it is done remove it from the pan (reserve the grease) chop it up into bits and toss in the bowl. In a small pan melt 1 tablespoon of butter and add a tablespoon of the bacon grease. Saute the scallion and mushroom for about 5 minutes. Place back in bowl.
Take the oysters from the oven. Pop them open and take out the meat, put the shells aside to recycle. Mix the oysters in with the sauté mix and let it sit.
In a small bowl, mix the butter, 1 tsp Italian seasoning and garlic and pop it in the microwave for about 30-45 seconds. Slice up the bread and pop it in the oven on broil to toast.
Remove the bread from the oven. Spoon the oyster mixture over the bread and top each with your favorite cheese and parsley (I used Parm, but you can use mozzarella, maybe a smoked Gouda would be nice, basically what ever you like).
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