OYSTERS BIENVILLE
Recipe
2 dozen fresh oysters
1/2 lb. fresh shrimp, shelled and deveined
2 strips thick cut bacon
1 small onion, diced
1 jalapeno, diced
1 c. sliced button mushrooms
10 T. butter (1 stick + 2 T.)
8 T. flour
1 c. white wine
1 c. half and half
juice of 1/2 lemon
2 egg yolks
Frank’s Hot Sauce
1 T. minced parsley
1 T. chopped chives
s&p
sliced lemons
For the presentation:
1 qt. clean small beach pebbles and broken shells. Rinse off sand in a colander and let dry.
6 bay leaves
1 T. juniper berries (or allspice berries)
1 t. whole cloves
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Cook bacon in a large shallow pan on medium heat until crisp. Let cool and chop/crumble into small bits.
Chop the peeled, deveined shrimp into 1/4″ chunks.
Pour out or wipe bacon fat from pan so that only 1 T. remains. Reduce heat to medium-low and sauté diced onions until they sweat and soften, about 3 minutes. Add the sliced mushrooms and cook, stirring, until they release their juices, 5 minutes. Add the diced jalapeño and cook 2 more minutes. Add 1/4 t. salt and a few grinds of black pepper.
Bring heat back up to medium, add 2 T. butter to the pan, cook the chopped shrimp until cooked through, 3-5 minutes, stirring. Add remaining butter, bring butter up to a bubble. Sprinkle flour, 1 T. at a time, over bubbling butter, stirring to prevent clumps. The flour will coat the shrimp and mushrooms in the pan. Cook flour mixture until it starts to color, about 5 minutes, stirring. Do not let get dark brown, just a tan color. Add crumbled bacon.
When flour flavor has cooked off (taste to test), add wine, stir in to mix well. Add half and half, stir to mix well. Continue to cook and stir, the mixture will become stiff and thick. The sauce needs to be thick so it will hold shape when heaped on the oysters. Add a bit of water if you feel necessary, but keep it stiff. Stir in lemon juice, a few good shakes of Frank’s Hot Sauce, and parsley and chives. Taste again, salt and pepper to taste and add more lemon juice and hot pepper sauce to taste.
Scramble the egg yolks in a separate bowl. Add 1 T. of the thick sauce to the yolks, stirring well to temper and incorporate into the sauce preventing yolks from curdling. Add a few more spoonfuls, one at a time, stirring to mix yolks throughout. Stir yolk mixture into simmering sauce and cook for 1 minute.
Remove pan from heat and let sit until it comes to room temperature.
Preheat oven to 400°.
Line a shallow, oven-proof serving platter (a shallow baking pan will do if you don’t have something fancier) with small, clean pebbles and broken shells. Crumble in 6 bay leaves, 1 T. juniper berries and 1 t. whole cloves. Stir around so the spices are distributed around the pan.
Shuck oysters and place them in their half-shells on the pebble bed. Place them so they lie flat. Smooth 2 T. of thick, room temperature sauce on top of each.
Bake in 400° oven for 15 minutes until well heated throughout. Finish cooking by broiling the oysters for 2-3 minutes until the topping browns lightly.
Garnish with lemon slices, serve hot in the the pan with the fragrant rocks.
