Having just returned from Maine with the family, I found that as in previous trips to this same beautiful island with very rustic accommodations... I wanted to challenge myself to stretch the ole culinary horizons.
In all of my previous visits there had been a red tide ban on foraging for mussels and oysters, but not this time. Each night we had either a lobster dish using lobsters purchased from the lobster-man or one using fresh oysters and/or mussels that were picked at low tide by husband Neil and son Bradford.
There was no power, no plumbing... just nature and family. The tiny kitchen in the cabin where we stayed had a small stove and refrigerator that ran on propane and water from a cistern that collected rain water.
On this evening we called "Bisque Night" family and guests gathered for happy hour. Prolific Gin and Tonics, cheese and crackers and a surprise... an oyster appetizer that I created just to precede the main event, Lobster Bisque. There were unbelievers among us though... those that would turn up their noses and proclaim that they "did NOT like oysters". I had prepared enough for everyone, so when the unbelievers heard the praises proclaimed from the others...they became brave and their status quickly changed to believers.
I had no name for this glorious dish and asked for recommendations. My daughter Sara's beau Michael, who is a writer, suggested Oysters Napoleon and so we have it.
From our island family: Neil, Sara, Michael, Hannah, Bradford and Yours Truly, plus Margo, Larry, Lea, Anne and family visitors Martha and Jim... we implore you to try Oysters Napoleon. If you do, you certainly will love it!
Oysters Napoleon
INGREDIENTS
12-18 fresh oysters
(cleaned, shucked just before ready to bake)
8 slices of thick slab bacon
10-12 green onions, washed and sliced thin
1 1/2 cups chopped parsley
7 cloves garlic, minced fine
2 t worcestershire sauce
10 shakes hot sauce, or to taste
1/2 cup grated parmesan cheese
1 lemon, cut in half
METHOD
Preheat oven to 400 degrees
Shuck oysters,
place on baking sheet and set aside
Topping:
- Fry bacon in a skillet, remove to cool, chop and set aside
- Pour off most of the bacon grease retaining about 1 T
- Place green onions, parsley and garlic in the skillet with heat on medium, sauté stirring for about 7-8 minutes
- Add worcestershire sauce, hot sauce and chopped bacon, continue to cook and stir until thoroughly combined
- Spoon Topping on each oyster, then parmesan cheese followed by a squeeze of lemon juice
- Bake in preheated oven for 10 minutes
- Place on a serving platter, serve and enjoy
