Oyster Carnival

5 cups onions, minced
1/2 tablespoon garlic, minced
1 bay leaf, minced
4 stalks celery, minced
1/2 teaspoon thyme leaves
1 tablespoon Worcestershire Sauce
10 tablespoons butter
1 teaspoon Louisiana Hot Sauce, or to taste
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
minced parsley for garnish
6 lemon wedges for garnish

In an iron skillet saute the minced onion, garlic, bay leaf, celery ,thyme, Worcestershire Sauce,
and Louisiana Hot Sauce in 6 tablespoons of the butter for about 15 minutes.
Add the chopped oysters.
Moisten 1 cup of the bread crumbs with about 1 cup of the oyster liquor.
Add to the above. Simmer for 20 to 30 minutes.
Add 4 tablespoons butter and cook until the butter is melted.

Fill the oyster shells with the mixture, and spirnkle the remaining 1/2 cup of bread crumbs over the top.
Top with bacon pieces.
To serve, heat the oysters in a 375F oven for 10 to 15 minutes or until hot.
Serve 6 oysters per portion, and garnish each oyster with parsley and each platter with a lemon wedge.
Serves 6.