2 dozen large fresh oysters, shucked with 24 shells reserved
2 tablespoons olive oil
1 cup finely chopped onions
1/2 cup finely chopped green bell peppers
1/2 cup finely chopped celery
1 teaspoon minced garlic
2 cups small diced mirlitons, cooked until tender
2 tablespoons finely chopped parsley
Dash of Worcestershire sauce
1/4 cup chopped green onions
4 cups cubed white bread
1/4 cup grated Parmigiano-Reggiano cheese
1 1/2 cups Hollandaise Sauce, warm, recipe follows
1 tablespoon finely chopped parsley
2 egg yolks
1 teaspoon fresh lemon juice
Dash of hot pepper sauce
2 teaspoons water
1 stick melted butter
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