Oysters Bienville

 

 Oysters Bienville :  Happy National Oyster Day !

A classic New Orleans dush...

From Louisiana Cookinghttps://www.louisianacookin.com/oysters-bienville/

1. Rock salt
2. 12 fresh oysters on the half shell
3. ⅓ cup panko (Japanese bread crumbs)
4. 2 tablespoons freshly grated Parmesan cheese
5. 3 tablespoons olive oil
6. ¼ cup minced white onion
7. 1 clove garlic, minced
8. ¼ cup finely chopped white mushrooms
9. ¼ cup finely chopped fresh shrimp
10. 2 tablespoons white wine
11. ½ teaspoon salt
12. ¼ teaspoon ground black pepper
13. 1 tablespoon all-purpose flour
14. 3 tablespoons chicken broth
15. 3 tablespoons 2% reduced-fat milk
16. 1 large egg yolk, lightly beaten
17. Garnish: sliced green onion, lemon wedges

1. Preheat oven to 400°.
2. In an 13x9-inch baking dish, spread a ¾-inch layer of rock salt. Arrange oysters on top of rock salt.
3. In a medium bowl, combine bread crumbs and Parmesan. Set aside.
4. In a large saucepan, heat oil over medium-high heat. Add onion; cook until tender, about 2 minutes. Add garlic, mushrooms, shrimp, wine, salt, and pepper. Cook until mushrooms are tender and shrimp are pink and firm, 2 to 3 minutes. Sprinkle with flour; cook for 1 minute, stirring constantly. Add broth, and stir to combine. Add milk; cook until creamy and slightly thickened. Remove from heat, and slowly add egg yolk, stirring constantly. Spoon about 1 tablespoon shrimp mixture onto each oyster, and top with bread crumb mixture.
5. Bake until tops are lightly browned, 
16 to 18 minutes. Garnish with green 
onion and lemon, if desired. Serve immediately.