Oysters Camille for Mardi Gras!

Oysters Camille

This award-winning dish is even tastier than it is attractive! It is among the featured goodies at celebrity-chef Camille Manella Johnston’s annual Mardi Gras Party. If you like oysters, cheese, bacon and all good ingredients, you’ll love Oysters Camille. Here’s the prized recipe:

1 quart shucked fresh oysters
5 tablespoons extra virgin olive oil
1/2 teaspoon dried basil
1/2 teaspoon Italian herb seasoning
4 crumbled bay leaves
1/2 teaspoon dried coarse ground thyme
2 tablespoons fresh lemon juice
1 bunch chopped green onion
1 large diced green bell pepper
2 teaspoons minced garlic
1 cup Progresso bread crumbs, Italian style
4 tablespoons butter (my change – Camille’s recipe calls for Fleischmann’s margarine)
1/4 cup thinly sliced lemon peel
10 drops red Tabasco sauce
3/4 pound crumbled, crisp bacon
2 cups shredded mozzarella cheese
course ground salt
freshly ground black pepper

Line bottom of 10 x 14-inch glass pan with olive oil. Place drained oysters flatly on olive oil. Salt and pepper to taste. Sprinkle evenly over oysters the following: basil, Italian herb seasoning, bay leaves, thyme, lemon juice, green onions, green pepper, garlic and 1/2 cup Italian bread crumbs.

Cut butter (or margarine) into about 9 pats and place evenly over oysters. Spread evenly over oysters the following: lemon peel, 3/4 of the crisp bacon, mozzarella cheese, Tabasco sauce and rest of bacon. Top with remaining 1/2-cup bread crumbs. Bake uncovered at 325 degrees for 45 minutes. Serves 6 to 8 as hors d’oeuvres or 4 to 6 as an entree.

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