PREPARATION:

1. Preheat the oven to 375°F.
2. Drain the oysters, reserving 1 cup of the liquor. Set aside.
3. Heat the oil in a skillet over medium-high heat. Add the onions, bell peppers, celery, salt, and cayenne. Saut? for about 5 minutes, or until wilted. Add the bay leaves, garlic, and parsley. Saut? for about 1 minute.
4. In a mixing bowl, combine the bread mixture with the oyster liquor and enough water to moisten.
5. Add the moistened breadcrumbs to the vegetables in the skillet and cook for 2 to 3 minutes, stirring constantly. Add the oysters and the Parmesan cheese. Stir to mix well and remove from the heat.
6. Oil a 9 X 11-inch baking pan and pour in the mixture. Top with more Parmesan and bake for about 1 hour, or until bubbly and golden brown.
7. Remove the bay leaves and serve hot.

8. Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.

9. This recipe was featured on the A Local Thanksgiving Episode of Emeril Green.