Oysters Suzette

Total Time:
23 min
15 min
8 min
  • 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
  • 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
  • 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. 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):
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

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