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1
Preheat the oven to 400 degrees F.
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2
Drain the oysters, reserving 1 to 2 cups of the liquor and set aside.
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3
In a large saute pan, heat the olive oil.
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4
When the oil is hot, saute the onions, bell peppers and celery.
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5
Season with salt and cayenne.
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6
Saute the vegetables until they are wilted, about 5 minutes.
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7
Add the garlic, mirlitons and parsley.
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8
Saute for 1 minute.
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9
Add the Worcestershire sauce and cook for 2 to 3 minutes.
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10
Add the green onions, the oyster liquor and the bread.
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11
Mix until the mixture is incorporated.
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12
Remove from the heat.
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13
Turn the bread mixture into a mixing bowl and stir in the cheese.
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14
Season with salt and cayenne.
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15
Mix well.
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16
Season the oysters with salt and cayenne.
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17
Place the oysters back into the shell.
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18
Place a heaping spoonful of the dressing on top of each oyster and press firmly.
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19
Place the shells on a baking sheet and place in the oven.
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20
Bake until slightly golden, about 8 to 10 minutes.
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21
Remove from the oven.
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22
Serve the oysters warm, with a drizzle of Hollandaise and garnished with parsley.
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23
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.
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24
Season with salt and pepper.
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25
Be careful not to let the bowl touch the water.
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26
Remove the bowl from the pot and, whisking vigorously, add the butter, 1 teaspoon at a time until all is incorporated.
