Spicy Oysters—A Sure Hit Hors D’oeuvre.

Name: Spicy Oysters—A Sure Hit Hors D’oeuvre.
Yield: serves 10 to 12
Ingredients: 1/4 cup butter; 1 quart shucked fresh oysters in their juice; 2 slices bacon, crisp cooked and crumbled; 2 cloves garlic, crushed; 1 tablespoon Lea & Perrins or other Worcestershire sauce; 1 teaspoon Tabasco or other hot sauce; 1/2 teaspoon celery salt; 1/2 teaspoon Tony Cachere’s Creole Seasoning

January 24, 2012

Cooks' Note

Serve in a heated chafing dish with toothpicks.

Recipe information

Yield
serves 10 to 12

Ingredients

1/4 cup butter

1 quart shucked fresh oysters in their juice

2 slices bacon, crisp cooked and crumbled

2 cloves garlic, crushed

1 tablespoon Lea & Perrins or other Worcestershire sauce

1 teaspoon Tabasco or other hot sauce

1/2 teaspoon celery salt

1/2 teaspoon Tony Cachere’s Creole Seasoning

Preparation

Combine the butter, oysters, bacon, and garlic in a large skillet over medium heat. Add the Worcestershire sauce, hot sauce, celery salt, and Creole seasoning and simmer until almost all the liquid has been absorbed, 3 to 4 minutes.

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