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  • Arnaud's Oysters Bienville

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    Arnaud's Oysters Bienville
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2/3 c. finely minced mushrooms
    • 1 tsp grnd white pepper
    • 4 Tbsp. unsalted butter
    • 1/2 c. brandy
    • 1 1/2 tsp finely chopped garlic
    • 1/2 tsp cayenne
    • 1 Tbsp. finely minced shallots
    • 1 tsp salt
    • 1/2 c. heavy cream
    • 6 Tbsp. grated Romano cheese
    • 1 Tbsp. flour
    • 4 Tbsp. dry bread crumbs
    • 1/2 lb boiled shrimp, finely diced
    • 1/4 c. finely chopped parsley
    • 2 doz oysters on the half shell, liquid removed
    • 4 x pans rock salt

    Directions

    1. In a large, heavy saucepan, saute/fry the 2/3 c. minced mushrooms quickly in a small amount of vegetable oil. Remove from pan and set aside.
    2. In the same pan, heat the 4 Tbsp. unsalted butter and render the garlic and shallots, stirring frequently till soft. Add in the diced shrimp, then sprinkle in the flour. Stir all together, add in the reserved mushrooms. Deglaze pan with the brandy while stirring constantly. Stir in the heavy cream, cook till smooth before adding Romano cheese, dry bread crumbs and parsley, salt, pepper and cayenne. A small amount of lowfat milk may be added if the mix is too thick.
    3. Remove from heat, allow to cold then chill for about 1 1/2 hrs. Half an hour before you plan to bake the oysters, place the pans of rock salt in a preheated 500 oven.
    4. Wash oyster shells well, pat dry. Put oysters on shells, place six in each pan of rock salt. Spoon one heaping Tbsp. of sauce over each oyster.
    5. Bake for 15 to 18 min till well browned.

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