Recipe courtesy of Louisiana Kitchen & Culture and Andrea’s Restaurant and Catering.

Ingredients:

1/2 cup pure olive oil
1/2 cup chopped white onion
1/4 cup minced garlic
1 tablespoon chopped celery
1 tablespoon chopped green onion
3 cups freshly shucked oysters, water reserved
1/2 cup white wine
1 teaspoon salt
1/2 teaspoon crushed red pepper
1 teaspoon Worcestershire sauce
1 cup unseasoned breadcrumbs
1/2 cup grated Romano cheese
Extra-virgin olive oil
Grated Parmesan cheese
Fresh Italian parsley for garnish

Method:

Heat the pure olive oil in a large pan and sauté the onion and garlic until caramelized. Then stir in the celery and green onion, sautéing until tender. Add the shucked oysters and wine bringing mixture to a boil. Season with salt, crushed red pepper and Worcestershire sauce. Remove from heat and stir in the breadcrumbs and Romano, along with enough oyster water to keep the dressing moist.

Lightly coat a baking dish with extra-virgin olive oil, then fill with the oyster mixture and smooth the top with a spoon. Drizzle with olive oil and sprinkle with Parmesan cheese. Bake in a preheated 450-degree oven until golden brown, 12-14 minutes. Let rest for 5 minutes, then spoon onto appetizer plates. (Or, you can bake this dressing in individual ramekins.) Garnish with fresh Italian parsley.

Serves 4.