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Oysters Carnival


  • 5 cups onions, minced
  • 1/2 tablespoon garlic, minced
  • 1 bay leaf, minced
  • 4 stalks celery, minced
  • 1/2 teaspoon thyme leaves
  • 10 tablespoons butter
  • 4 dozen oysters, strained (reserve the liquor) and chopped
  • 1 1/2 cups bread crumbs
  • 36 oyster half shells, boiled and scrubbed
  • 18 strips bacon, precooked and crispy, but not too brown, drained, with each strip cut in half
  • 6 lemon wedges for garnish

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  1. In an iron skillet sauté the minced onion, garlic, bay, celery and thyme in 6 tablespoons for the butter for about 15 minutes.
  2. Add the chopped oysters.
  3. Moisten 1 cup of the breadcrumbs with about 1 cup of the oyster liquor. Add to the above. Simmer for 20 to 30 minutes.
  4. Add 4 tablespoons butter and cook until the butter is melted.
  5. Fill the oyster shells with the mixture, and sprinkle the remaining 1/2 cup of breadcrumbs over the top. Top with bacon pieces.
  6. To serve, heat the oysters in a 375 degree F oven for 10 to 15 minutes or until hot.

Serve 6 oysters per portion, and garnish each platter with a lemon wedge.