| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | French | Seafood | 4 | Servings |
INGREDIENTS
| 16 | lg | Fresh oysters in the shell |
| 1 | sm | Green pepper; cored, seeded; and finely diced |
| 1 | c | Grated sharp Cheddar cheese or Coon cheese |
| 2 | Strips bacon; cut into 16 (1-inch) squares | |
| 3 | Cloves garlic; minced | |
| 1/4 | c | Olive oil |
| 1 | cn | (small) Italian Plum tomatoes; drained and chopped |
| 1 | pn | Oregano |
| 1/4 | c | Fresh chopped parsley |
| Salt and ground black pepper |
INSTRUCTIONS
MARINARA SAUCE Preheat oven to 450. Scrub oysters thoroughly under running water and open them not more than 20 minutes before you plan to serve them. Set oysters on the half shell on a baking sheet and spoon 1 tsp. Marinara Sauce over each oyster. Place 1 tsp. diced green peppers on top of the sauce. Sprinkle the oysters with the cheese and top with a square of bacon. Just prior to serving, bake for 5 to 7 minutes or until bacon starts to crisp around the edges. Serve immediately. Marinara Sauce: Saute the garlic in the olive oil, but do not let it brown. Add the tomatoes, oregano, parsley, salt and pepper and simmer for 10 minutes. Let the sauce cool before spooning on the oysters. CAFE PLAZA COPLEY PLAZA, BOSTON WINE: CHARDONNAY, FREEMARK ABBEY From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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