Oysters Bienville (Huitres Bienville)

Do you like oysters?  They're an acquired taste -- one I have definitely acquired!  If you have also, give this treatment a try.  It's rich and filling, best served hot out of the oven.

This recipe is an adaptation of one by the legendary Earl Peyroux and is very much in keeping with his training in French haute cuisine as well as his Southern US roots.

3 Tbs. butter
1/2 cup green onions, finely chopped
1/4 cup flour
1/4 cup oyster liquid
3 Tbs. white wine
1/4 tsp. salt
Dash cayenne
1 egg yolk, beaten
1/2 cup shrimp, cleaned, steamed, and chopped
1/2 cup mushrooms, finely chopped
1 tsp. Worcestershire sauce
2 tsp. parsley
1 doz. small oysters (not tiny, not medium)
1 doz. oyster shells or 6 abalone shells (see picture below)
Rock salt
Bread crumbs
Paprika
Butter
Salt and pepper


Saute onions in butter over medium heat.

Blend in flour.  Cook slowly about 5 minutes, avoiding browning.

Blend in oyster liquid, wine, salt, and pepper to taste until smooth.

Blend in egg yolk, then cook gently while adding shrimp, mushrooms, Worcestershire, and parsley.  Do not overcook (about 10 - 15 minutes).

Fill 2 pie plates with rock salt (or pie shell weights).

Place shells on salt and then place one oyster on each shell.  Spoon shrimp sauce over the oysters.

Sprinkle about 1 tsp. bread crumbs over the sauce, then top lightly with paprika.

Dot with butter and bake in a 325F oven for 15 minutes until hot.  Serve immediately.