Oysters: Oysters Bienville

posted by Terra80 01-16-101 10:43 AM

Emeril Lagasse
Oysters Bienville

1/2 lb. sliced bacon, chopped
1 cup chopped yellow onion
1 tsp. salt
1/2 tsp. cayenne
2 tsp. chopped garlic
1/4 cup (1/2 stick) unsalted butter
1 cup all-purpose flour
2 cups milk
1/2 cup dry white wine
1/4 lb. white button mushrooms, cleaned and sliced (about 2 cups)
1 lb. medium sized shrimp, peeled, deveined and chopped
3 Tbl. fresh lemon juice
1/2 cup chopped green onions (green part only)
3 Tbl. chopped fresh parsley
4 large egg yolks, lightly beaten
3 dozen medium size oysters, shucked and drained (reserve deeper bottom shells)
Rock salt (optional)


In large skillet over medium-high heat, fry bacon til crisp (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, or until butter melts. Add flour and stirring slowly and constantly, cook 2 minutes.

Add the milk and wine and stir to blend. Reduce heat to medium, then add mushrooms and shrimp. Stir and fold to mix and cook til thick (12 minutes). Add lemon juice, green onions and parsley and stir to mix well. Remove from heat, add beaten egg yolks and blend well. Let cool to room temperature.

Preheat oven to 400. Arrange oyster shells on bed of rock salt in 4 pie pans or large baking sheet. Put oyster in each shell and top it with 2 heaping tablespoons of sauce. Bake til sauce is delicately browned and oysters begin to curl at edges, about 20 minutes. Or, Oysters can be put in shallow baking pan (no shells or salt) and topped with sauce to bake. Serve hot.

Yield: 12 servings (3 oysters per serving)

Source: "Every Day is a Party" by Emeril Lagasse, with Marcelle Bienville and Felicia Willette, published 1999.

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