Oysters Bienville (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Ingredients:
1/2 pound sliced bacon, chopped |
1 cup chopped onions |
1 teaspoon salt |
1/2 teaspoon cayenne pepper |
2 teaspoons chopped garlic |
1/2 stick (4 tablespoons) unsalted butter |
1 cup flour |
2 cups milk |
1/2 cup dry white wine |
1/4 pound button mushrooms, trimmed and sliced (about 2 cups) |
1 pound medium shrimp, peeled, deveined and chopped |
3 tablespoons lemon juice |
1/2 cup chopped scallions, green part only |
3 tablespoons chopped parsley |
4 egg yolks, lightly beaten |
3 dozen medium-size oysters, shucked, drained and bottom shells reserved |
rock salt, optional |
Directions:
1. n a large skillet 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 heat, add the yolks, and blend well. Let cool to room temperature.
2. Preheat oven to 400 degrees F.
3. Arrange reserved oyster shells on a bed of rock salt on 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. Bake until the sauce is delicately browned and the oysters begin to curl at the edges, about 20 minutes. Serve immediately.
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