Arnauds Oyster Bienville Recipes

OYSTERS BIENVILLE

Steps:

• Preheat the oven to 400 degrees F.
• Spread a 1/2-inch thick layer of rock salt on a large baking sheet and across the bottoms of 2 large plates. Set aside.
• Fry the bacon until just crisp in a medium skillet over medium-high heat. Add the onions, salt, and cayenne and cook, stirring for 2 minutes. Add the garlic and butter, and cook, stirring, for 2 minutes or until the butter melts. Add the flour, and stirring slowly and constantly, cook for 2 minutes. Add the milk and wine and stir to blend.
• Reduce the heat to medium, then add the mushrooms and shrimp. Stir and fold to mix and cook until the mixture is thick, 3 to 4 minutes. Add the Parmesan, lemon juice, green onions and parsley and stir to blend.
• Remove from the heat, add the egg yolk, and blend well. Let cool to room temperature.
• Arrange the reserved oyster shells on the prepared baking sheet. Put 1 oyster in each shell and top with about 1 1/2 tablespoons of the sauce, spreading the sauce evenly out to the edges of the shell to completely cover the oyster. (Alternatively, pipe the sauce over the oysters.) Bake until the sauce is lightly browned and the oysters begin to curl around the edges, about 20 minutes.
• Using tongs or a spatula, carefully transfer the hot shells to the salt-covered plates and serve immediately.

ARNAUD'S OYSTER BIENVILLE

Steps:

• in a large, heavy saucepan, saute the chopped mushrooms quickly in a small amount of vegetable oil. Remove from pan and set aside. In the same pan, melt the butter and reder the garlic and shallots, stirring frequently, until soft. Add the diced shrimp, then sprinkle in the flour. Stir, then add the reerved mushrooms. Deglaze pan witth the brandy while stirring constantly. Stir in the heavy cream and cook until smooth before adding Romano cheese, dry bread crumps and parsley, salt, pepper and cayenne. A small amount of milk may be added if the mixture is too thick. Remove from heat, allow to cool, then refrigerate for about 1 1/2 hours. Half an hour before you plan to bake the oysters, place the pans of rock salt in a preheated 500F oven. Wash oyster shells well. pat dry. Put oysters on shells , place 6 in each pan of rock salt. Spoon 1 heaping tablespoon of sauce over each oyster. Bake for 15 to 18 minutes until well browned.