Oysters Stuffed with a Mirliton Dressing and a Drizzle of Hollandaise

  • Level: Easy
  • Yield: 6 to 8 servings
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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


  1. Preheat the oven to 400 degrees F.
  2. Drain the oysters, reserving 1 to 2 cups of the liquor and set aside. In a large saute pan, heat the olive oil. When the oil is hot, saute the onions, bell peppers and celery. Season with salt and cayenne. Saute the vegetables until they are wilted, about 5 minutes. Add the garlic, mirlitons and parsley. Saute for 1 minute. Add the Worcestershire sauce and cook for 2 to 3 minutes. Add the green onions, the oyster liquor and the bread. Mix until the mixture is incorporated. Remove from the heat. Turn the bread mixture into a mixing bowl and stir in the cheese. Season with salt and cayenne. Mix well. Season the oysters with salt and cayenne. Place the oysters back into the shell. Place a heaping spoonful of the dressing on top of each oyster and press firmly. Place the shells on a baking sheet and place in the oven. Bake until slightly golden, about 8 to 10 minutes. Remove from the oven. Serve the oysters warm, with a drizzle of Hollandaise and garnished with parsley.


  1. In a stainless steel bowl set over a pot of boiling water, whisk the egg yolks with the lemon juice, hot pepper sauce, and water, until pale yellow in color. Season with salt and pepper. Be careful not to let the bowl touch the water. Remove the bowl from the pot and, whisking vigorously, add the butter, 1 teaspoon at a time until all is incorporated. 
  2. Recipe courtesy of Emeril Lagasse, 1999