Ingredients

  • Bienville Sauce
  • 30 grams butter
  • ¼ onion finely chop
  • 1 tablespoon parsley finely chop
  • ⅜ teaspoon garlic finely minced
  • 2 tablespoons plain flour
  • 2 tablespoons double cream
  • 150 milliliters milk
  • 1 large egg yolks well beaten
  • 1 tablespoon dry sherry
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper
  • 1 dash cayenne
  • 20 grams mushroom, white finely chop
  • 55 grams shrimp cook & finely chop
  • 18 whole oyster fresh, shucked
  • 1 pans rock salt
  • Topping
  • 3 tablespoons cheese, romano grated
  • 2 tablespoons breadcrumbs dried, fine
  • ⅛ teaspoon paprika
  • ⅛ teaspoon salt

Directions

1. Sauce: Sauté shallots in butter until soft. Add parsley and garlic and continue until very soft. Stir in flour until smooth. Remove from heat and gradually add cream and milk. Stir until smooth. Add 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 for 2 minutes, until sauce is quite thick. Spoon sauce into a large, shallow glass dish and cover with plastic wrap and refrigerate for at least 1 1/2 hours.
2. Preheat oven to 500*F/260*C/GM 10. Place pans of rock salt into oven and allow to heat for 30 minutes.
3. Food process topping ingredients until finely grated.
4. Lower oven temperature to 300*F/150*C/GM 2. Wash oyster shells and dry. 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. OR place three oysters in a scallop dish and cover with sauce. Sprinkle with 1 teaspoon topping over each sauced oyster. Bake 15 minutes then broil for 1-2 minutes until browned.

Notes
Serving Ideas:Original serves 6 or 3 small oysters per person.
Suggested Wine:Chardonnay-very rich and buttery dish.


Categories
Appetizer, hotShellfish
Keywords
Appetizer, hotShellfish
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