Recipe by Alan Leonetti
This is a GREAT appetizer that your guests will love. I developed this recipe by using a few different recipes from other chefs.
- 3 dozen medium oysters (shucked and drained)
- 1 lb medium shrimp (peeled, deveined, chopped)
- 1⁄4 lb white button mushrooms (2 cups)
- 1⁄2 lb sliced bacon (chopped)
- 1 cup yellow onion (chopped)
- 4 large egg yolks (lightly beaten)
- 1 teaspoon salt
- 2 teaspoons garlic (chopped)
- 1⁄4 cup unsalted butter
- 1 cup all-purpose flour
- 2 cups milk
- 1⁄2 cup dry white wine
- 3 tablespoons lemon juice
- 1⁄2 cup chopped scallion (green part only)
- 3 tablespoons fresh flat leaf parsley (chopped)
Directions See How It's Made
- Rinse mushrooms, remove stems and finely chop.
- Peel, devein and chop the shrimp.
- Shuck and drain the oysters and reserve the deeper bottom shells.
- In a large skillet, over medium-high heat, fry the bacon until crisp, about 8 minutes.
- Add the onions and salt 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& constantly, cook for 2 minutes.
- Add the milk& wine and stir to blend.
- Reduce the heat to medium, then add the mushrooms and shrimp.
- Stir& fold to mix and cook until the mixture is very thick, about 12 minutes.
- Add the lemon juice, scallions and parsley and stir to mix well.
- Remove from heat and add the beaten egg yolks& blend well.
- Allow to cool to room temperature.
- Preheat oven to 400 degrees.
- Arrange the reserved oyster shells in 4 pie pans or on a large baking sheet.
- Place an oyster into each shell and top them with about 2 heaping tablespoons of the mixture.
- Bake until sauce is delicately browned and the oysters begin to curl at the edges, about 20 minutes.
- Serve as appetizers, 6 per person, while hot.