Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Oysters Bienville




Source of Recipe


WKRG
Oysters Bienville

1 dozen shucked oysters on the half shells
6 Tbsp. unsalted butter
½ cup finely chopped onion
4 finely sliced green onions
2 minced garlic cloves
6 Tbsp. all purpose flour
2 cups chopped, peeled & deveined raw shrimp
½ cup finely chopped white mushrooms
¼ cup dry white wine
¼ cup heavy cream
Reserved oyster liquor
2 Tbsp. minced Italian parsley
2 Tbsp. fresh lemon juice
A few dashes of hot sauce
Kosher salt, black pepper and cayenne to taste
4 beaten egg yolks

GARNISH (not meant to be eaten:

1½ cups rock salt
3 crushed up bay leaves
1 tsp. whole cloves
1 tsp. whole allspice



DIRECTIONS:

1. Shuck the oysters, drain off and reserve the liquor into a small container. Leave the oysters on the half shell and refrigerate.
2. Preheat oven to 400 degrees F.
3. Melt the butter in a large skillet over medium heat. Add the onions and the garlic, sauté until the onions turn slightly golden.
4. Add the flour, stirring well to incorporate. Cook a few minutes until it gets just a bit of color. 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.
5. Add the white wine and the cream, cook for 2 minutes.
6. Add the lemon juice, parsley, and hot sauce. Season to taste with the salt, pepper, and cayenne. Remove from the heat.
7. When the sauce is slightly cooled, stir in the egg yolks, moving quickly to incorporate and keep them from curdling.
8. Mix the rock salt and remaining garnish ingredients. Heat in the oven in a pie tin at the same time as the oysters.
9. 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 (to keep the oysters steady).
10. Bake for 10-12 minutes then turn on broiler to slightly brown the tops for 1-2 minutes. Oysters are finished when sauce is heated through and the edges start to curl.
11. Place the aromatic rock salt mixture on a large plate or platter. Arrange the cooked oysters atop the garnish mixture and serve.