Oyster Pan Roast

• 8 T butter
• 1/4 cup olive oil
• 1 bunch scallions chopped
• 1 medium rib celery, finely chopped
• 2 T minced garlic
• 2 bay leaves
• 1 1/2 t freshly minced thyme leaves
• 1 1/2 t freshly minced oregano
• 1 t freshly minced rosemary
• 4 dozen oysters well drained
• 6 T heavy cream
• 6 T freshly chopped parsley
• salt
• Freshly ground black pepper
• Creole seasoning to taste
• 4 strips crisp bacon finely chopped
• 1/2 cup dry bread crumbs
• 1/4 cup grated Parmesan
• Crusty French bread slices for serving

1. Preheat the broiler
2. In a large skillet melt the butter with the olive oil over low heat. Add the scallions, celery garlic, bay leaves, thyme, oregano and rosemary. Continue to cook over low heat until the vegetables are tender about 5 minutes.
3. Add the drained oysters and stir to combine. When the oysters just begin to firm up (about 3-4 minutes) stir in the heavy cream and parsley and remove from heat. Taste and season with salt, pepper and Creole seasoning. Transfer to a shallow casserole large enough to hold the oysters in 1 layer and sprinkle the bacon over the oysters, in a small bowl combine the bread crumbs and Parmesan and sprinkle over the top of the oysters.Broil 6 inches from the heat source until the oysters are cooked through and the bread crumbs are slightly browned 4 to 6 minutes. Serve with crusty French bread.

t, olive oil, scallions, celery, t, bay leaves, thyme, oregano, rosemary, oysters, t, t, salt, freshly ground black pepper, bacon, bread crumbs, parmesan, crusty

Taken from www.epicurious.com/recipes/member/views/oyster-pan-roast-50044091 (may not work)