Oysters Bienville

01Method

1. 1

   Heat the oven to 450°F (230°C). Spread an even layer of rock salt across a rimmed sheet pan.

2. 2

   Fry the bacon pieces in a small non-stick skillet over medium heat until crisp and golden, about 5 minutes. Transfer to a plate and set aside.

3. 3

   Using the same skillet, melt 1 tablespoon of butter and cook the mushrooms in the butter and rendered bacon fat until softened, 3–4 minutes. Add the shrimp and cook until opaque and firm, about 2 minutes. Remove the mushrooms and shrimp with a slotted spoon and keep warm.

4. 4

   Drain the oysters, setting aside half a cup of their liquor. Press the reserved half-shells into the rock salt on the prepared pan and place one oyster into each shell.

5. 5

   In a 9-inch skillet over medium heat, melt the remaining butter. Cook the white parts of the green onions for about 3 minutes, then add the garlic and stir until fragrant, about 30 seconds. Gradually work in the flour, stirring to form a smooth paste, then remove from heat.

6. 6

   In a small bowl, whisk together the egg yolk, parsley, and cream. Stir this mixture into the green onion and flour base until fully combined. Pour in the reserved oyster liquor, return the pan to low heat, and stir continuously until the sauce thickens and turns creamy.

7. 7

   Fold in the mushroom and shrimp mixture, the Parmesan, and salt, stirring until the cheese is fully melted and incorporated.

8. 8

   Spoon the sauce generously over each oyster. Top with the reserved bacon pieces and a scatter of seasoned bread crumbs.

9. 9

   Bake in the preheated oven until the tops are nicely browned, about 15 minutes.

10. 10

    Scatter the reserved green onion tops and parsley sprigs over the dish and serve at once with lemon wedges alongside.