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Oysters Bienville
The original Oysters Rockefeller is available at several restaurants in New Orleans. This is our at-home version, provided by Kevin Boudreaux.
1 dozen oysters on half shell Coarse rock salt
1/2 cup chopped green onion 1 clove garlic, minced
3 tbs butter 1/3 cup flour
1 cup chicken stock 1/2 cup heavy cream
3 beaten egg yolks 1/2 pound cooked, peeled shrimp, roughly chopped
1/2 cup finely chopped mushrooms 1/4 cup white wine
1/4 cup grated Parmesan 2 tbs bread crumbs
paprika, salt, pepper, red pepper to taste
Drain any liquid sitting with oyster in shell. Pat oyster with a paper towel. Arrange oysters in shells on rock salt in a shallow broiler pan. Preheat oven to 400. (Or arrange naked oysters in the bottom of a casserole dish, without the salt.)
In a saucepan, melt butter and saute green onion and garlic until tender. Stir in flour, seasonings and mix well. Add chicken broth and cream, blending well. Cook over medium-high heat until the mixture thickens slightly. Reduce heat. In a separate heat-safe bowl, gradually stir half of the mixture into the beaten egg yolks to temper them. Do not do this in reverse by adding yolks straight to mixture in pan or you will have "egg-drop soup."
When the yolks are tempered with sauce, add all of the mixture to the saucepan. Bring to a gentle boil over medium heat, stirring well for another 2 minutes or so.
Stir in shrimp, mushrooms and wine, just until heated through. Remove from heat. Spoon mixture over each oyster. In a separate bowl, combine cheese, bread crumbs and a little seasoning. Sprinkle over topped oysters.
Bake in a 400 degree oven for 15 to 20 minutes until oysters start to curl and mixture is golden. Serve immediately.