Eddy's Oyster Loaves
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | loaves |
bread, french baguette
small |
*
|
| ½ | teaspoon |
garlic powder
|
|
| 2 | tablespoons |
butter
melted |
|
| 3 | dozen |
oysters
fresh |
*
|
| 2 | tablespoons |
butter
melted |
|
| 1 | x |
milk
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | loaves |
bread, french baguette
small |
*
|
| 2.5 | ml |
garlic powder
|
|
| 3E+1 | ml |
butter
melted |
|
| 3 | dozen |
oysters
fresh |
*
|
| 3E+1 | ml |
butter
melted |
|
| 1 | x |
milk
|
*
|
Directions
First, almost split the loaves lengthwise, leaving a hinge.
Scoop out the soft middle and save the crumbs.
Then add a ½ teaspoon of garlic powder (not salt) to 2 Tbls melted butter, and brush the cavities.
Next, drain the oysters and save the liquid.
Sauté them in the rest of the butter until the edges curl - about 5 minutes.
Put the oysters into the loaves, mix the crumbs you saved with the oyster liquid you saved, and add them, too.
Shut up the loaves now. STOP HERE.
Then wrap them in cheesecloth dipped in milk, twisting the ends and tucking them under the loaf.
Bake them on a baking sheet for half an hour at 350^.
Cut them in half before you serve them.
