Oysters

EDDY'S OYSTER LOAVES AKA "THE PEACE MAKER" 
Servings : 6

Ingredients : 
3 Small Loaves French Bread
1/2 tsp Garlic Powder
2 TBS Melted Butter
3 DZ Fresh Oysters
2 TBS Melted butter
Milk

First, almost split the loaves lengthwise, leaving a hinge. Scoop out the soft middle and save the crumbs. Then add a 1/2 tsp of garlic powder (not salt) to 2 Tbls melted butter, and brush the cavities.

Next, drain the oysters and save the liquid. Saute' them in the rest of the butter till the edges curl - about 5 minutes. Put the oysters into the loaves, mix the crumbs you saved with the oyster liquid you saved, and add them, too. Shut up the loaves now. STOP HERE.

Then wrap them in cheesecloth dipped in milk, twisting the ends and tucking them under the loaf. Bake them on a baking sheet for half an hour at 350^. Cut them in half before you serve them.

Oysters Rockefeller
Yield : 36

Ingredients : 
1 Sm Head Boston Lettuce
1/2 LB Fresh Spinach
1 Cup Scallion, Minced
2 3/4 Cups Fine Dry Bread Crumbs
1/2 Cup Fresh Parsley Leaves, Minced
Fresh Parsley Sprigs (For Garnish)
1/4 Cup Celery, Minced
3 Garlic Cloves, Minced
1 Cup (2 Sticks) Unsalted Butter
2 TBS Pernod Or Other Anise-Flavored Liqueur
1 TBS Anchovy Paste
1/8 tsp Cayenne, Or To Taste
12 Slices Of Lean Bacon (About 3/4 LB)
36 Large Oysters (*)
1/3 Cup Oyster Liquid (*)
Rock Salt (For Filling The Platters)
Lemon Wedges (For Garnish) 
Salt & Pepper (To Taste)

Wash the lettuce, trim, spin dry, & chop fine (about 5 
cups). Discard the course stems of the spinach, wash leaves 
well, spin dry, and chop fine (about 3 1/2 cups). Shuck 
oysters, reserving the bottom (deeper) shells, scrub and 
dry them, reserving 1/3 cup of the oyster liquid. (*) 

In a bowl combine the lettuce, the spinach, the scallion, 
1/2 cup of the breadcrumbs, the minced parsley, the celery, 
and the garlic. In a skillet melt the butter over moderate 
heat and in it cook the vegetable mixture, stirring, for 1 
to 2 minutes, or until the greens are wilted. Stir in the 
liquid, the anchovy paste, the cayenne, and salt and black 
pepper to taste and chill the mixture, covered, for 1 hour, 
or until it is cold.

In another skillet cook the bacon over moderate heat until 
it is crisp, transfer it to paper towels to drain, and crumble 
it. Arrange 1 oyster in each of reserved shells and moisten the 
oysters with some of the reserved liquid. Spread half of the
vegetable mixture by heaping teaspoons onto the oysters and 
sprinkle the bacon over it. Top the bacon with the remaining 
vegetable mixture and sprinkle each oyster with 1 TBS of the 
remaining 2 1/4 cups bread crumbs.

Arrange the oysters on ovenproof platters or in jelly-roll pans 
filled with the coarse salt and bake them in the middle of a 
preheated 450°F. oven for 18 minutes, or until the edges of the 
oysters begin to curl and the bread crumbs are browned well. 
Garnish the platters with the parsley sprigs and the lemon wedges.

Clam & Oyster Chowder
Servings : 4-6

Ingredients : 
6 TB Butter
1 tsp Oil
1 TBS Mixed Scallion, Garlic & Onion, Chopped
1 DZ Raw Oysters, Cut Up
1 DZ Raw Clams, Cut Up
3 Cups Light Cream
Salt
Cayenne Pepper
1/4 Cup Parsley, Chopped

Heat in a pan 2 tablespoons butter and oil. Add the scallion, 
garlic and onion. Cook slowly for two minutes, then add cut-up 
oysters and clams. Pour on the cream and season with the salt 
and cayenne pepper. Bring very lightly to a boil, then add bit 
by bit the remaining butter and the chopped parsley. Simmer for 
a few minutes and serve.