Oysters Bienville recipe?

Answer 1

OYSTER BIENVILLE

2 doz. oysters on the half shell, drained
4 pans rock salt

BIENVILLE SAUCE:

1/2 c. (1 stick) salt butter
1 c. finely chopped shallots
1/4 c. finely minced parsley
1 1/2 tsp. finely minced garlic
1/2 c. flour
1/2 c. heavy cream
1 1/2 c. milk
4 lg. egg yolks, well beaten
1/4 c. dry sherry
1 tsp salt
1 tsp. freshly ground white pepper
1/2 tsp. cayenne
2/3 c. finely chopped mushrooms
1/2 lb. shrimp, boiled and diced fine

TOPPING (OPTIONAL) :

6 tbsp. freshly grated romano cheese
4 tbsp. dried bread crumbs
3/8 tsp. paprika
1/2 tsp. salt

To prepare the sauce, in a large heavy saucepan melt the butter over low heat. Add the shallots, parsley, and garlic and cook, stirring frequently, until quite soft, about 10 minutes. Gradually stir in the flour and mix with a wooden spoon until smooth, then add the milk, cream, egg yolks, sherry, salt, pepper and cayenne; blend thoroughly, then continue cooking over low heat until the mixture begins to thicken. Stir in the mushrooms and cook for 2 minutes, then add the shrimp and continue to cook over low heat for about 3 to 4 minutes, until the sauce is quite thick. Spoon the sauce into a large, shallow porcelain or glass dish, to a depth of 1 1/2 to 2 inches. Let cool for a few minutes at room temperature, then cover with plastic wrap and refrigerate for at least 1 1/2 hours.
Half an hour before you plan to bake the oysters, place the pans of rock salt in the oven preheated to 500 degrees.

To prepare the oysters for baking, wash the shells well and dry them. Put an oyster on each shell and set them 6 to a pan on the rock salt, spooning 1 heaping tablespoon of sauce evenly over each oyster. Prepare optional topping by spinning all ingredients in a blender or processor for a few seconds. Sprinkle 1 tsp. evenly over each sauced oyster. Bake for 15 to 18 minutes or until browned
http://www.cooks.com/rec/view/0,1945,147171-234196,00.html
http://www.cooks.com/rec/doc/0,1845,158171-228207,00.html

Answer 2

1/2 lb sliced bacon, , chopped
1 cup chopped yellow onions
1 teaspoon salt
1/2 teaspoon cayenne
2 teaspoons chopped garlic
1/4 cup unsalted butter
1 cup all-purpose flour
2 cups milk
1/2 cup dry white wine
1/4 lb white button mushrooms, wiped clean,stems trimmed,and sliced (about 2 cups)
1 lb medium shrimp, peeled,deveined,and chopped
3 tablespoons fresh lemon juice
1/2 cup chopped green onions or scallions (, green part only)
3 tablespoons chopped fresh parsley leaves
4 large egg yolks, lightly beaten
36 medium oysters, shucked and drained,reserve the deeper bottom shells
rock salt (optional)

12 servings
1 hour 15 mins prep

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.

Answer 3

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