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
  1. Preheat oven to 400°. Line a large rimmed baking sheet with foil.
  2. 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.
  3. Bake until softened, about 20 minutes. Leave oven on.
  4. 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.
  5. Turn mirlitons cut side up, and fill each evenly with about ½ cup oyster mixture. Drizzle with melted butter.
  6. Bake until oysters are cooked, about 15 minutes.
Recipe by Louisiana Cookin' at https://louisianacookin.com/oyster-stuffed-mirlitons/