Oysters Bienville
Cristy Clarke
ingredients
- 1 Dozen Oysters, shucked and on the halfshell
- 6 Tbsp Unsalted Butter
- 1/2 Cup Onion, finely chopped
- 4 Green Onions, finely sliced
- 2 Garlic Cloves, minced
- 6 Tbsp All Purpose Flour
- 2 Cups Raw Shrimp, peeled and deveined, chopped
- 1/2 Cup White Mushrooms, finely chopped
- 1/4 Cup Dry White Wine
- 1/4 Cup Heavy Cream
- Oyster Liquor, reserved
- 2 Tbsp Italian Parsley, minced
- 2 Tbsp Fresh Lemon Juice
- A few dashes Hot Sauce (I use Crystal)
- Kosher Salt, Black Pepper, and Cayenne, to taste
- 4 Egg Yolks, beaten
- Garnish (not meant to be eaten):
- 1 1/2 Cups Rock Salt
- 3 Crushed up Bay leaves
- 1 tsp Whole Cloves
- 1 tsp Whole Allspice
directions
- 1
Shuck the oysters, drain off the liquor into a small container; reserve. Leave the oysters on the half shell, refrigerated.
- 2
Preheat an oven to 400 degrees F.
- 3
For the sauce:
- 4
Melt the butter in a large skillet over medium heat. Add the onions and garlic, saute until the onions turn slightly golden.
- 5
Add the flour, stirring well to incorporate. Cook for a few minutes until it gets just a bit of color.
- 6
Stir in the shrimp, mushrooms, and a bit more salt and pepper. Cook for 2-3 minutes, stirring constantly, until the shrimp start to turn pink.
- 7
Add the white wine and the cream, cook for 2 minutes.
- 8
Add the lemon juice, parsley, and hot sauce. Season to taste with the salt, pepper, and cayenne; remove from the heat.
- 9
When the sauce is slightly cooled, stir in the egg yolks, moving quickly to incorporate and keep them from curdling.
- 10
For the Oysters:
- 11
Mix the Rock Salt with remaining garnish ingredients. Heat in the oven in a seperate pie tin at the same time as the oysters.
- 12
Top each Oyster with about 2 Tbsp of the prepared sauce. Place them in a pan that has a thin layer of rock salt in the bottom, this is to keep the oysters steady.
- 13
Bake for 10-12 Minutes then turn on the broiler to slightly brown the tops, for 1-2 minutes. The Oysters are finished when the sauce is heated through and the edges of the oysters start to curl.
- 14
Place the aromatic rock salt mixture on a large plate or platter. Arrange the Oysters Bienville decoratively around the plate. Serve.
Source: makes 12 Oysters
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