Visit www.athensfoods.com for this complete recipe and other Fillo Dough recipes. If you love oysters, you will delight in this flavor combination of bacon, mushrooms and shallots enclosed in flaky phyllo dough. Oysters Origami for Two Ingredients 12 Sheets Athens® Fillo Dough (9" x 14"), thawed 10 ounce jar medium to extra small Oysters, drained 1 tablespoon olive oil + 2 tablespoons olive oil, for brushing fillo 2 tablespoons shallots, finely chopped 3/4 cup mushrooms, finely chopped 1 clove garlic, minced 1/2 tablespoon butter 1/2 tablespoon flour 1/4 cup milk 2 tablespoon white wine 1/4 teaspoon sea salt Pinch of pepper 1/4 teaspoon hot sauce 1/2 cup Parmesan, grated 2 slices bacon, cooked and crumbled 2 green onions, chopped In a large non stick skillet, heat 1 tablespoon olive oil. Add shallots, mushrooms & garlic. Saute stirring often, for about 6 minutes or until the shallots and mushrooms start to brown. Add butter. When the butter has melted add flour, stirring with a whisk for about 1 minute. Add milk, white wine, hot sauce and salt & pepper. Set aside to cool. When cool add, Parmesan cheese, bacon crumbles and green onion. Set aside. Lay oysters out onto paper towels to dry as much as possible. When dried, divide them into 4 servings. You may have to cut one or more oysters to equally distribute. Lay out a sheet of fillo dough on a dry work surface and lightly brush with olive oil. To prevent edges from cracking, brush edges first then move into center. Lay ...
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