Recipe

Classis South Louisiana Baked Oysters Recipe

	Susana / All my dishes 6 months ago This is a Frank Davis recipe so you cna't go wrong with it. Such an easy way to prepare something that most of us in this area just take forgranted. . . delicious fresh oysters. Prep:10m Cook:20m Servings:4	Susana
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Ingredients

Basting Sauce

2/3-cup extra virgin olive oil

1/2-cup unslated butter, melted

8 cloves of garlic, pressed

5 green onions, tops and bottoms - minced

3-tbspn flatleaf parsley, minced

2-tbspn fresh basil, minced

1-tbspn Worcestershire sauce (Frank only uses 1-tspn)

1-tbspn fresh lemon juice

2-tspns garlic sauce microwaved with 1- clove minced garlic on high for about 15 seconds (Frank just uses his own garlic infused hot sauce)

Your Oysters

24 Louisiana oysters in their shells and scrubbed clean (You can use those native to you are but - ya'll -sorry - they just won't be the same) Smilin'

1 entire package of pre=cooked bacon, cooked and crumbeld (Frank uses 1-cup rendered out bacon btis)

black pepper

1 loaf of French Bread (If unavailable any good "sopping bread" will do

Directions

Make the basting sauce by mixing all the ingredients thoroughly - then set aside to rest

You can use either an oven top grill, an electric indoor grill, an outdoor grill or your oven broiled to prepare y our oysters

I use my Lodge oven top cast iron grill.

If you use the oven, preheat tao 423 degrees and place the oysters in ROCK SALT in a deep pan to cook

Either way place flat side down for baking and plan on about 10 minute per batch.

(I bake 12 at a time on my stove top grill)

Thye're ready when they gurgle and bubble and pop open.

If they don't open after ten minutes, throw them away and get another one.