Oysters Suzette



12 shucked oysters, leaving in their shell
1 cup diced bacon
1/2 cup chopped onions
2 tablespoons minced shallots
1 tablespoons minced garlic
1/4 cup small diced green peppers
1 tablespoon hot sauce
1 cup bread crumbs
Essence, recipe follows
1/2 cup grated Parmesan Reggiano
1 cup prepared Hollandaise sauce, warm
2 tablespoons chopped chives
Rock salt, for the platter

1. Preheat the oven to 400 F. In a hot saute pan, render the bacon until crisp, about 2 to 3 minutes. Add the onions, shallots, garlic, and peppers. Saute for 2 to 3 minutes. Remove the mixture from the heat and allow to cool.
2. In a mixing bowl, combine the bacon mixture, Crystal sauce, bread crumbs and cheese together. Season with Essence. Place 2 tablespoons of the bread crumb mixture on top of each oyster. Bake for 6 to 8 minutes or until golden brown. Remove from the oven. Place the oysters on a platter with the rock salt. Drizzle each oyster with the Hollandaise sauce. Garnish with chives.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Yield: serves 2

Emeril Lagasse