OYSTERS BIENVILLE

Makes 4 servings

• Rock salt
• 2 dozen oysters, shucked, with all their liquor and the deeper halves of their shells reserved
• 1 pound medium-size shrimp, peeled and deveined
• 1 1/2 pounds fresh white mushrooms, wiped clean, trimmed and chopped
• 6 slices bacon, chopped
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh parsley leaves
• 1 tablespoon chopped garlic
• 4 tablespoons butter
• 1 cup all-purpose flour
• 1/2 cup white wine
• 2 cups milk
• 1/4 cup fresh lemon juice
• 1 1/2 teaspoons cayenne
• 1 teaspoon salt
• 4 egg yolks, lightly beaten

Preheat the oven to 400°F. Spread the rock salt to a depth of about 1/2 inch in four 9-inch pie pans. Arrange the pans on two large baking sheets and put them in the oven to heat the salt while you prepare the oysters.

Drain the oysters and reserve 1 1/2 cups of the liquor. If there is less than this amount, add enough water to make it that amount. Set the oysters and liquor aside. Scrub the oyster shells well with a brush and rinse in hot water. Dry and set aside.

Put the shrimp, mushrooms, bacon, green onions, parsley and garlic in a food processor and pulse once or twice to blend. Do not puree.

Heat the butter in a large, heavy pot over medium heat. Add the shrimp mixture and stirring often, cook until almost all the liquid in the pan evaporates, 4 to 5 minutes. Add the flour and mix well. Then, stirring constantly, gradually pour in the wine, milk and the oyster liquor. Cook, stirring, until the sauce thickens. Reduce the heat to low and simmer for 2 to 3 minutes.

Remove from the heat and stir in the lemon juice, cayenne, and salt. Beat in the egg yolks, mixing well.

Arrange six oyster shells over the rock salt in each of the pans and place an oyster in each shell. Spoon the sauce equally over the oysters. Bake until the sauce is bubbly and the oysters begin to curl at the edges, about 15 minutes. Remove from the oven and serve hot.

If you’re into making your very own seafood gumbo from scratch, here is a recipe you should try. You can order your shrimp from us!

SEAFOOD GUMBO

Serves 6

• 3/4 cup vegetable oil
• 3/4 cup all-purpose flour
• 2 cups chopped onions
• 1 cup chopped bell peppers
• 1 cup chopped celery
• 1 tablespoon salt
• 1 teaspoon cayenne
• 5 bay leaves
• 8 cups water or shrimp stock
• 6 gumbo crabs, broken in half
• 1 pound medium shrimp, peeled and deveined
• 1 pound lump crabmeat, picked over for shells and cartilage
• 2 dozen oysters, shucked with their liquor
• 1/4 cup chopped green onions
• 1/4 cup chopped parsley

Combine the oil and flour in a large cast-iron pot over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.

Add the onions, bell peppers, celery, salt, cayenne and bay leaves. Cook, stirring occasionally, for about 10 minutes, or until very soft. Add the water or shrimp stock and stir to blend. Add the crabs and simmer, uncovered, stirring occasionally, for 1 1/2 hours. Add the shrimp and crabmeat and cook for 10 minutes. DON’T STIR LEST YOU BREAK UP THE CRABMEAT!

Add the oysters, green onions and parsley and cook for 2 to 3 minutes, or until the edges of the oysters curl. Remove from the heat. Remove the bay leaves. Serve with file powder passed at the table.