Oysters Bienville

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When buying fresh oysters, look for those with tightly closed shells and a fresh scent. Avoid any with a strong fishy odor.

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Prep Time: 30 mins

Total Time: 45 mins

Servings: 4 servings

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Ingredients

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24 oysters in shells
Coarse rock salt
1/2 cup finely chopped green onions
1 clove garlic, minced
3 tablespoons butter or margarine
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground red pepper
1 cup chicken broth
1/2 cup whipping cream
3 beaten egg yolks
1/2 pound cooked, shelled shrimp, chopped
1/2 cup finely chopped fresh mushrooms
2 tablespoons dry white wine
1/4 cup grated Parmesan cheese
2 tablespoons fine dry bread crumbs
1/8 teaspoon paprika

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Directions

Open oysters in shells (see tip below). With a knife, remove oysters from shells and drain well. Wash shells.

Place each oyster in the deep half of each shell. Arrange on a bed of coarse rock salt in shallow pans. (Or, steady shells on pan lined with crumpled foil.)

In a saucepan cook green onions and garlic in butter or margarine about 5 minutes or until tender.

Stir in flour, salt, white pepper, and red pepper. Add chicken broth and cream, stirring until well blended. Cook and stir over medium heat until the mixture is thickened and bubbly.

Reduce heat. Gradually stir about half of mixture into beaten yolks. Return mixture to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more.

Stir in shrimp, mushrooms, and wine. Heat through. Remove from heat. Spoon 2 tablespoons of the shrimp mixture over each oyster.

Combine Parmesan cheese, bread crumbs, and paprika. Sprinkle over oysters. Bake in a 400 degree F oven for 15 to 20 minutes or until golden on top and oysters curl. Makes 4 servings.

Test Kitchen Tip

To shuck an oyster, hold the oyster in an oven mitt with the flat side up. Using a strong-bladed oyster knife, insert the knife tip into the hinge between the shells. Twist the blade to pry open the oyster. Slip the blade along the inside of the upper shell to free the muscle from the shell. Remove and discard the flat top shell. Slide the knife under the oyster to cut the muscle from the bottom shell. Reserve the deep bottom shells for Oysters Bienville.

Nutrition information

Calories 435, Total Fat 29 g, Saturated Fat 15 g, Cholesterol 382 mg, Sodium 774 mg, Carbohydrate 16 g, Fiber 1 g, Protein 27 g. Daily Values: Vitamin C 27%, Calcium 27%, Iron 47%. Percent Daily Values are based on a 2,000 calorie diet

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Grilled Oysters Rockefeller

"Hollywood," as everybody in New Orleans knows him, is the master of the oyster bar at the Acme restaurant in the French Quarter. He is passionate about Gulf Coast oysters and even more so about the proper way to open one. "I've been lobbying the state to certify peoples that open oysters. It is an art, just like being a sushi chef," he bellows. After he showed his technique and schooled me on the New Orleans way to eat a raw oyster (a drop of hot sauce, then slurp it out without your mouth touching the shell), I asked him about his grilled oysters Rockefeller, which I had heard about all over the Quarter. "Damn man, they is good, my neighbors and friends can't git enough," answers Hollywood, with his eyes just sparkling. So here it is--one of the best oysters Rockefeller I've ever had, and I think you will agree.

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