OYSTER BIENVILLE RECIPES

Steps:

• Drain oysters, reserving 3/4 cup liquor; set aside.
• Melt butter in a large heavy skillet; add flour, stirring to blend. Sauté green onion in butter mixture until tender. Stir in mushrooms, parsley, wine, and reserved oyster liquor; simmer over medium heat until thoroughly heated.
• Beat yolks. Add a small amount of hot mixture to yolks; add to remaining hot mixture, stirring well. Cook over low heat, stirring frequently, until mixture thickens. Remove from heat, and stir in shrimp, salt, and pepper. Set aside.
• Arrange oysters in 12 individual baking shells or ramekins. Spoon 1/4 cup shrimp mixture into each. Combine breadcrumbs and cheese; sprinkle evenly over mixture in shells. Bake at 350° for 15 minutes or until lightly browned on top. Serve immediately.

Steps:

• 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.