N'Awlins Oysters

• 1 dozen oysters, shucked and on the half shell - preserve the liquor as much as possible
• 2 tablespoons unsalted butter
• 1 clove garlic - minced
• 1/8 cup minced red bell pepper
• 1 jalapeno pepper - minced
• 2 sliced of proscuitto - minced
• 3 green onions - minced
• 1/8 cup minced tomato (no seeds)
• 1/4 cup bread crumb plus extra for sprinkling
• 1 tablespoon tobasco (or more if you like it spicy - we do!)
• 2 tablespoons grated parmesan
• 1/4 cup heavy cream
• 1 tablespoon fresh thyme
• a splash of dry white wine or more if needed
• salt and pepper
• lemon wedges

1. preheat the oven to 400 and arrange your oysters on a baking tray.
2. melt the butter over medium heat, add the garlic, jalapeno and bell pepper. Saute until they are just soft.
3. Add the proscuitto, green onion and tomato and saute another minute or so. Turn off the heat and stir in the bread crumbs. Add everything but wine, salt and pepper. Stir the mixture then add wine until it is fairly moist - it should sort of stick together - taste and adjust salt and pepper.
4. Spoon a dollop of the stuffing over each oyster to just cover it. Sprinkle just a pinch of breadcrumb on each, then bake them until they are toasted on top and starting to bubble up underneath - maybe 13-15 minutes
5. serve piping hot with a wedge of lemon

oysters, unsalted butter, garlic, red bell pepper, pepper, green onions, tomato, bread, tobasco, parmesan, heavy cream, thyme, white wine, salt, lemon wedges

Taken from food52.com/recipes/2867-n-awlins-oysters (may not work)