Oysters Acadiana

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  • 1 tablespoon olive oil
  • 1 tablespoon butter or margarine
  • 1 small red bell pepper, seeded and finely diced
  • 1 small green bell pepper, seeded and finely diced
  • 1 large clove garlic, minced
  • 1/4 cup dry seasoned bread crumbs
  • 1 tablespoon fresh chopped parsley
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 12 fresh oysters, shucked and left on the half shell*


Preheat broiler.

Heat oil and butter in small skillet. Add red and green bell peppers and garlic. Cook over medium heat until tender-crisp, about 5 minutes, stirring occasionally. Stir in bread crumbs, parsley and TABASCO® Sauce.

Spoon some bell pepper mixture into each oyster half. Place on baking sheet with sides. Broil 5 minutes or until crumbs are golden.

Serve with additional TABASCO® Sauce, if desired.

*To open oysters, use thick glove or folded kitchen towel to protect your hand and to cushion oyster.

Holding oyster in one hand, cup-side down with hinge toward you, insert oyster knife into hinge. Applying gentle pressure, twist and rock oyster toward you. When you feel the point go in, twist the blade to pop the shell and run the blade forward over the meat to sever the abductor muscle. (You may also ask the seafood market employee to open the oysters, if you are serving right away.)

To serve, cut under oyster meat to release it from bottom shell being careful to keep as much liquid as possible. Discard top shell.

Makes 12 servings.

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