Oysters Valentino Recipe

• 24 blue point Oysters, raw in shells
• 1 large red bell pepper
• 1 lemon
• 6 small Jalapeno peppers
• 1/8-cup lime juice
• 1-cup bread crumbs
• 1-cup olive oil
• 1 cup chopped parsley
• 1 pack of Melba toast
• 1 cup grated Romano cheese
• Rock Salt

• Scrub and wash oysters thoroughly.
• Dry with a towel.
• Take an oyster knife and pry open the oysters. Discard the top lid.
• Loosen up membrane of the oyster.
• Place the oysters in a baking tray that has been lined with Rock salt.
• Wash red bell pepper and Jalapeno peppers and wipe dry.
• Rub with a little olive oil and place them on a cookie sheet spread on a tray.
• Increase oven to broil and place tray under the broiler.
• Broil the peppers till the skin breaks. Let it cool down and then peel the skin.
• Next, dice the peppers finely after removing the insides. Use a knife to remove the seeds of the pepper as they are very hot and the essence may remain in your hands.
• Mix well olive oil, lime juice, chopped parsley, peppers, breadcrumbs and grated Romano cheese together.
• Spread equally on top of each oyster. Bake at 450o in an oven for eight to ten minutes or until light brown and serve.