Kathleen Dolsen's "Oyster Roumalade" Recipe

Kathleen’s Oyster Roumalade

Preheat oven to 375 degrees

Mix together Roumalade; see below 

1 Dozen Medium 4” Oysters

Clean, brush off oysters in cold water, use a brush.  Cook in oven for 15 minutes then remove and put aside until able to handle. Or…you can alder smoke them.  Hickory, Mesquite, and Fruit Wood is dandy too….

Roumalade

¾ cup of Parmesan Cheese

¾ cup of Best Foods Mayo

1/3 cup Dijon Mustard

2 Tablespoons diced Capers

2 Tablespoons diced Scallions

2 Teaspoons of Fresh Lemon Juice

1 Clove + of Garlic..diced

½ Cup Cooked Bacon diced to size

Add teaspoon of diced dill spray if you like…

Hot sauce can give a little kick if used sparingly…

More Bacon is better…set some aside.

Mix together and put in fridge until ready to fill oysters.  Can be done 2 hours ahead.

Shuck any oysters that didn’t open…..it’s okay they’re done.  Discard upper shell, and clean around oyster and shell to remove any unmentionables. Put in Roumalade and fill to sides of shell, try to make airtight against shell.  Add a little diced bacon bits left over, and parmesan.  Sometimes I put a baby spinach leaf to imitate Oysters Rockfeller, then when someone takes a bite…surprise!  Put under broiler until golden and slightly crispy on the edges.  This is nummy and I’m delighted to share with you!