Prep 15 mins
Cook 45 mins
I ordered oysters over the internet last year and made this recipe for our Christmas dinner. It was so good, I threw out the other Oysters Bienville recipes that I had. Well worth the effort.
- 1⁄2 lb sliced bacon, chopped
- 1 cup chopped yellow onion
- 1 teaspoon salt
- 1⁄2 teaspoon cayenne
- 2 teaspoons chopped garlic
- 1⁄4 cup unsalted butter
- 1 cup all-purpose flour
- 2 cups milk
- 1⁄2 cup dry white wine
- 1⁄4 lb white button mushrooms, wiped clean, stems trimmed, and sliced (about 2 cups)
- 1 lb medium shrimp, peeled, deveined, and chopped
- 3 tablespoons fresh lemon juice
- 1⁄2 cup chopped green onions (, green part only) or 1⁄2 cup chopped scallion (, green part only)
- 3 tablespoons chopped fresh parsley leaves
- 4 large egg yolks, lightly beaten
- 36 medium oysters, shucked and drained, reserve the deeper bottom shells
- rock salt (optional)
- In a large skillet over medium-high heat, fry the bacon until crisp, about 8 minutes.
- Add the onions, salt, and cayenne and cook, stirring, for 2 minutes.
- Add the garlic and butter, and cook, stirring, for 2 minutes until the butter melts.
- Add the flour and, stirring slowly and constantly, cook for 2 minutes.
- Add the milk and wine and stir to blend.
- Reduce the heat to medium, then add the mushrooms and shrimp.
- Stir and fold to mix and cook until the mixture is very thick, about 12 minutes.
- Add the lemon juice, green onions, and parsley and stir to mix well.
- Remove from the heat, add the beaten egg yolks, and blend well.
- Let cool to room temperature.
- Preheat the oven to 400 degrees F.
- Arrange the reserved oyster shells on a bed of rock salt in 4 pie pans or on a large baking sheet.
- Put an oyster in each shell and top it with about 2 heaping tablespoons of the sauce.
- Or, the oysters can be put in a shallow pan (without the shells and rock salt) and topped with the sauce to bake.
- Bake until the sauce is delicately browned and the oysters begin to curl at the edges, about 20 minutes.
- Serve hot.
I made this as part of 7 mixed oyster entree platter and this one stood out as the clear winner. I will be making it again and again.
This was the hit of our Dickens Christmas Goose dinner. The flavor is awesome and quite different than traditional side dishes. It is time comsuming, but I made the topping hours ahead of time and left it at room temp, then just add the oysters and bake. The quantity is adequate for 12-15 quests; it's a rich dish and goes far. I found it costly, but an elegant dish well worth it. If you want to impress your guests, bake this dish. I will again. Thanks, JKirch