Oysters Suzette

• 12 shucked oysters, leaving in their shell
• 1 cup diced bacon
• 1/2 cup chopped onions
• 2 tablespoons minced shallots
• 1 tablespoons minced garlic
• 1/4 cup small diced green peppers
• 1 tablespoon hot sauce
• 1 cup bread crumbs
• Essence, recipe follows
• 1/2 cup grated Parmesan Reggiano
• 1 cup prepared Hollandaise sauce, warm
• 2 tablespoons chopped chives
• Rock salt, for the platter
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

1. Preheat the oven to 400 F. In a hot saute pan, render the bacon until crisp, about 2 to 3 minutes.
2. Add the onions, shallots, garlic, and peppers.
3. Saute for 2 to 3 minutes.
4. Remove the mixture from the heat and allow to cool.
5. In a mixing bowl, combine the bacon mixture, Crystal sauce, bread crumbs and cheese together.
6. Season with Essence.
7. Place 2 tablespoons of the bread crumb mixture on top of each oyster.
8. Bake for 6 to 8 minutes or until golden brown.
9. Remove from the oven.
10. Place the oysters on a platter with the rock salt.
11. Drizzle each oyster with the Hollandaise sauce.
12. Garnish with chives.
13. Combine all ingredients thoroughly.
14. Yield: 2/3 cup

oysters, bacon, onions, shallots, garlic, green peppers, hot sauce, bread crumbs, parmesan reggiano, hollandaise sauce, chives, salt, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/oysters-suzette-recipe.html (may not work)