Oysters Bienville

By dfields822

Very Good can be frozen

Ingredients

• Rock salt, for baking
• 2 strips bacon, finely chopped
• 1/2 cup chopped yellow onions
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne
• 1/2 teaspoon minced garlic
• 1 tablespoon unsalted butter
• 1 1/2 tablespoons all-purpose flour
• 1/2 cup milk
• 1/4 cup dry white wine
• 1/4 cup finely chopped white button mushrooms
• 1/4 pound medium-size shrimp, peeled, deveined and chopped
• 2 tablespoons finely grated Parmesan
• 2 teaspoons fresh lemon juice
• 2 tablespoons chopped green onions (green parts only)
• 2 teaspoons finely chopped parsley
• 1 large egg yolk, lightly beaten
• 1 dozen freshly shucked oysters, drained and deeper bottom shell rinsed and reserved for baking

Preparation

Step 1

Makes 12 oysters, 6 servings.
Heat the oven to 400 degrees. Spread a 1/2-inch layer of rock salt on a large baking sheet. Set aside. Sprinkle additional rock salt on serving plates.
Fry the bacon until just crisp in a medium skillet over medium-high heat.
Add the onions, salt, and cayenne; cook, stirring, 2 minutes. Add garlic and butter; cook, stirring, 2 more minutes, until butter melts.
Stir in the flour and cook, stirring constantly, 2 minutes. Stir in milk and wine.
Reduce the heat to medium, and add mushrooms and shrimp.
Cook, stirring, until the mixture is thick, 3 to 4 minutes. Stir in Parmesan, lemon juice, green onions and parsley.
Remove from heat and stir in egg yolk, blending well. Let cool to room temperature.
Arrange reserved oyster shells on prepared baking sheet. Put 1 oyster in each shell and top with about 1 1/2 tablespoons sauce, spreading it to the edges of the shell to cover oyster. Bake until the sauce is lightly browned and oysters begin to curl, about 20 minutes.
Using tongs or a spatula, carefully transfer hot shells to salt-covered plates and serve immediately.
Nutritional information per serving: 180 calories (37 percent from fat), 7.2 g fat (3 g saturated, 1.9 g monounsaturated), 124.7 mg cholesterol, 16.2 g protein, 9.8 g carbohydrates, 0.3 g fiber, 313.2 mg sodium.