Oysters Bienville is often served as part of Oysters 2-2-2, which
is 2 Oysters Rockefeller, 2 Oysters Bienville and 2 of the restaurants
own oyster creation. But Oysters Bienville is a dish that can stand
on its own. It is as rich as Oysters Rockefeller but not as popular.
Combining oysters with shrimp on a half shell makes a mini seafood
combo platter. In my opinion, they are better than Oysters Rockefeller.
2 strips of Bacon finely chopped
½ cup Onions chopped
¼ teaspoon Creole Seasoning
½ teaspoon Garlic chopped
1 tablespoon Butter
1½ tablespoons Flour
½ cup Half and Half
¼ cup Chablis wine
¼ cup Mushrooms finely chopped
¼ pound medium Shrimp peeled, deveined and coarsely
1 tablespoon Parmesan cheese grated
1 tablespoon Romano cheese grated
2 teaspoons Lemon Juice
2 tablespoons Green Onions chopped tops only
2 teaspoons fresh Parsley Leaves chopped
1 Egg Yolk slightly beaten
1 dozen oysters in their half shell
Preheat oven to 400 degrees. Spread rock salt on a large baking
pan. Fry the bacon until crisp in a medium skillet over medium-high
heat. Add the onions and seafood seasoning and cook, stirring for 2
minutes. Add the garlic and butter, and cook while stirring, until the
butter melts. Add the flour and cook for 2 minutes stirring constantly.
Add the half and half and wine and stir to blend. Reduce the heat
to medium, and then add the mushrooms and shrimp. Stir and fold
to mix and cook until the mixture is thick, about 3-4 minutes. Add
the cheeses, lemon juice, green onions and, parsley. Stir to blend.
Remove from heat. Add the egg yolk and blend well. Let cool to room
temperature. Arrange the shells on the rock salt. Make sure they don’t
move. Put one oyster in each shell and top with 1½ tablespoons of the
sauce. Make sure the sauce is spread out to the edges of the shell and
covers the oyster completely. Bake until the sauce is golden brown
and the oysters begin to curl around the edges, about 20 minutes.
Carefully transfer to plates with rock salt to keep the oysters from
moving. Serve immediately.