Mardi Gras with Camille
In memory of our wild, crazy, and beloved friend - Camille Manilla - we present her award-winning recipe, Oysters Camille. A celebrated chef, Camille was also known for her huge heart, colorful stories, spontaneous behavior, lauded book, "Cookin' with Camille," and her legendary Mardi Gras parties. Her Oysters Camille was always a favorite. Enjoy.
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 course ground thyme
2 tablespoons fresh lemon juice
1 bunch chopped green onion
1 karge diced green bell pepper
2 teaspoons minced garlic
1 cup Italian style Progresso bread crumbs
4 tablespoons Fleishmann'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 margarine into about 9 pats and police 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 F for 45 minutes. Serves 6 to 8 as hors d'oeuvres or 4 to 6 as an entree.