Oysters Bienville

Oysters Bienville are baked oysters, smothered in a delicious sauce of bacon, shrimp, and mushrooms, topped with bread crumbs and fresh herbs. If you can’t quite do raw oysters, try this dish—I love to serve it as an appetizer. Plan on about 2 oysters per person. To save time, you may buy shucked oysters. Place 2 oysters each in a small buttered ramekin and omit the rock salt.

Ingredients

  • 1 cup rock salt, or as needed
  • 2 strips bacon, diced
  • 1/2 cup chopped mushrooms
  • 4 medium raw shrimp - peeled, deveined, and roughly chopped
  • 1 dozen freshly shucked oysters with their liquor, reserving shells
  • 3 tablespoons unsalted butter, divided
  • 2 green onions, chopped, white and green parts separated
  • 1 clove garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 large egg yolk
  • 1/4 cup chopped fresh parsley
  • 1/2 cup heavy cream
  • 1 cup grated parmesan cheese
  • 1/2 teaspoon salt
  • 3 tablespoons seasoned bread crumbs
  • 1 lemon, cut into wedges, for serving
  • fresh parsley sprigs (optional)

Directions

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