Makes 12 Oysters
Recipe Courtesy of Chef Lauren White, High Hat Cafe, New Orleans, LA
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2 tablespoons olive oil mixed with 2 tablespoons melted butter 1/2 stick (4 tablespoons) butter plus 12 thin pats butter 4 slices country ham, soaked overnight, finely chopped 2 onions, sliced 2 cloves garlic, sliced 2 bunches mustard greens, cut in a fine julienne salt and freshly ground black pepper to taste 2 cups cornbread crumbs 12 Gulf oysters, shucked, on the half shell |
Baked Gulf Oysters with Country Ham, Braised Greens and Cornbread Crumbs
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Preheat oven to 350ºF.
Add butter and olive oil mixture to a very large, heavy pan set over medium-high heat. Add ham, onions, and garlic and cook until soft. Add greens and cook for 20 minutes or until wilted. Season with salt and pepper. Strain greens to remove excess liquid. Cool. Add cornbread crumbs and mix thoroughly. Divide the stuffing evenly atop the oysters in their shells. Top each with a thin pat of butter. Bake for 10 to 15 minutes until bubbly and golden. Serve.
