Oyster BLT Appetizers

This recipe is one of the tastiest ways I have found to enjoy fresh-from-the-bay Texas oysters. It looks complicated to prepare but its actually quite easy if you make your Mustard Glaze and Bacon Mousse a day ahead.

12 slices French Baguette 1/4 inch thick, toasted
1 lb. fresh oysters
Olive oil
cup Louisiana Seasoned Fish Fry
cup masa corn flour
cup flour
1 Tbs. corn starch
tsp. Tony Chacheres Creole Seasoning

In a mixing bowl, blend well Louisiana Fish Fry, masa, flour, corn starch, and Tonys Seasoning.

Add oil to large frying pan or deep fryer. The oil should be about 3 inches deep. Dredge oysters in the mixture. Heat oil to 350 and fry the oysters until golden brown - 3 to 5 minutes.

Mustard Glaze

1 cup corn syrup
cup Creole mustard
2 Tbs. prepared horseradish
2 Tbs. prepared mustard
1 tsp. dry mustard

Combine all ingredients in saucepan over medium heat.
Reduce mixture by half or until it reached a syrup consistency.
Let the glaze cool and transfer to squeeze bottle.

Bacon Mousse

1 Tbs. Olive Oil
1 cup thinly sliced onion
1 Roma tomato cut into 3 large slices
1 Tbs. bacon fat
cup fried bacon - chopped
package of Philadelphia Cream Cheese
1 tsp. smoked paprika
salt & pepper

Heat olive oil in large frying pan add onion and tomatoes. Cook until onions are caramelized.

In a food processor, puree the caramelized onions, tomatoes, bacon pieces, bacon fat and smoked paprika until smooth. Add salt and pepper to taste. Chill in the refrigerator for minimum 30 minutes, overnight is better.

Topping

6 Cherry tomatoes sliced
1 shallot, shaved thin
Baby arugula leaves
1 tsp. rice vinegar

In small bowl toss baby arugula leaves, shallot and cherry tomato and rice vinegar.

To Serve

Squeeze the mustard glaze in zigzag pattern on large platter. Spread tablespoon bacon mousse on each toasted baguette slice. Place baguette on platter and top with one oyster, piece of lettuce, slice of tomato and shallot. Squeeze a few drops of the three mustard glaze on each oyster.