from LeRuth's Restaurant

Chef Warren LeRuth is one of New Orleans' legendary chefs, and his former West Bank Restaurant is missed. Here's a great oyster dish to remember it by. (Chef LeRuth is still active as a restaurant consultant.)

In an iron skillet sauté the minced onion, garlic, bay, cenery and thyme in 6 tablespoons fo the butter for about 15 minutes. Add the chopped oysters. Moisten 1 cup of the bread crumbs with about 1 cup of the oyster liquor. Add to the above. Simmer for 20 to 30 minutes. Add 4 tablespoons butter and cook until the butter is melted.

Fill the oyster shells with the mixture, and spirnkle the remaining 1/2 cup of bread crumbs over the top. Top with bacon pieces. To serve, heat the oysters in a 375F oven for 10 to 15 minutes or until hot. Serve 6 oysters per portion, and garnish each platter with a lemon wedge.

Serves 6.


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Chuck Taggart   (e-mail chuck)