Recipe Development and Food Styling by Giovanna Vazquez | Photography by Jim Bathie
Tender baked mirliton shells are filled with a savory oyster, bacon, and Cheddar stuffing for a classic Louisiana holiday side.
Oyster-Stuffed Mirlitons
Makes 8
Ingredients
- 4 mirlitons, halved and seeded
- 1 tablespoon olive oil
- 1¼ teaspoons kosher salt
- ¾ teaspoon ground black pepper
- 3 tablespoons unsalted butter
- 2 slices thick-cut bacon, chopped
- ⅓ cup chopped green bell pepper
- ⅓ cup chopped celery
- ⅓ cup chopped yellow onion
- 3 cloves garlic, chopped
- 1 (8-ounce) container fresh shucked oysters, drained and coarsely chopped
- ½ cup shredded sharp Cheddar cheese
- 5 ounces French bread, pulsed into crumbs in a food processor
- ½ teaspoon salt-free Creole seasoning
- ¼ cup unsalted butter, melted
Instructions
- Preheat oven to 400°. Line a large rimmed baking sheet with foil.
- Turn mirliton halves cut side up, and using a melon baller, scoop flesh from mirlitons to a depth of about ¾ inch, leaving a ½-inch-thick shell; reserve pulp for another use. Brush oil onto cut sides of mirlitons, and sprinkle with salt and black pepper. Place, cut side down, on prepared pan.
- Bake until softened, about 20 minutes. Leave oven on.
- Meanwhile, in a large skillet, cook butter and bacon over medium heat, stirring occasionally, until bacon is wilted, about 5 minutes. Stir in bell pepper, celery, and onion, and cook, stirring occasionally, until bacon is crisp, about 5 minutes. Stir in garlic, and cook, stirring constantly, for 1 minute. Remove from heat, and stir in oysters, cheese, bread crumbs, and Creole seasoning.
- Turn mirlitons cut side up, and fill each evenly with about ½ cup oyster mixture. Drizzle with melted butter.
- Bake until oysters are cooked, about 15 minutes.
