OYSTER BISCUIT PUDDING

Oyster Biscuit Pudding
Makes 8 servings

15 oysters, freshly shucked, set aside

2 teaspoons unsalted butter

1 medium white onion, diced

1 stalk celery, diced

2 cloves garlic, minced

1 bell pepper, diced

1/2 cup Pernod or Herbsaint

1 quart heavy cream

4 eggs, lightly beaten

1 teaspoon fresh parsley, chopped

1 teaspoon fresh thyme, chopped

1 teaspoon fresh oregano, chopped

8 prepared buttermilk biscuits, crumbled

1 teaspoon Louisiana-style hot sauce

Salt and pepper to taste

1/2 cup grated Parmigiano-Reggiano

Preheat oven to 350 degrees.

In large, heavy-bottomed skillet, melt butter over medium heat. Saute onion, celery, garlic and bell pepper in butter until onion is translucent. Deglaze pan by swirling the contents with the Pernod or Herbsaint. Add heavy cream to the pan, mix contents thoroughly together and cook on medium heat for 5 minutes. Set aside and allow the mixture to cool.

In large bowl combine eggs, herbs, biscuits, hot sauce and cooled cream mixture. Roughly chop oysters and combine with biscuit mixture. Season with salt and pepper to taste, then divide mixture into 8 heat-proof ramekins.

Top with cheese and bake at 350 degrees for 8 to 10 minutes or until mixture sets. A straw or toothpick inserted into the mixture should come out clean.