Oysters Stuffed With A Mirliton Dressing And A Drizzle Of Hollandaise Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
534
FAT
133%
CHOL
63%
SOD
53%

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Ingredients for 6 servings

2 egg yolks

2 dozen large fresh oysters, shucked with 24 shells reserved

Recipe courtesy of Emeril Lagasse, 1999

Cayenne

HOLLANDAISE SAUCE

1/4 cup grated Parmigiano-Reggiano cheese

1 teaspoon minced garlic

2 tablespoons olive oil

Dash of Worcestershire sauce

1 cup finely chopped onions

Dash of hot pepper sauce

1/2 cup finely chopped celery

2 teaspoons water

1 teaspoon fresh lemon juice

2 tablespoons finely chopped parsley

4 cups cubed white bread

1 tablespoon finely chopped parsley

Salt

1 1/2 cups Hollandaise Sauce, warm, recipe follows

1 stick melted butter

1/2 cup finely chopped green bell peppers

2 cups small diced mirlitons, cooked until tender

1/4 cup chopped green onions

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