Oysters bienville

Oysters in the halfshell 

 1 Dozen Oysters, shucked and on the halfshell 

 6 Tbsp Unsalted Butter 

1/2 Cup Onion, finely chopped 

4 Green Onions, finely sliced 

2 Garlic Cloves, minced 

6 Tbsp All Purpose Flour 

2 Cups Raw Shrimp, peeled and deveined, chopped 

1/2 Cup White Mushrooms, finely chopped 

1/4 Cup Dry White Wine 

1/4 Cup Heavy Cream 

Oyster Liquor, reserved 

2 Tbsp Italian Parsley, minced 

2 Tbsp Fresh Lemon Juice

 A few dashes Hot Sauce (I use Crystal) 

Kosher Salt, Black Pepper, and Cayenne, to taste 

4 Egg Yolks, beaten 

 Preheat an oven to 400 degrees F. For the sauce: Melt the butter in a large skillet over medium heat. Add the onions and garlic, saute until the onions turn slightly golden. Add the flour, stirring well to incorporate. Cook for a few minutes until it gets just a bit of color. Stir in the shrimp, mushrooms, and a bit more salt and pepper. Cook for 2-3 minutes, stirring constantly, until the shrimp start to turn pink. 

Add the white wine and the cream, cook for 2 minutes. Add the lemon juice, parsley, and hot sauce. Season to taste with the salt, pepper, and cayenne; remove from the heat. When the sauce is slightly cooled, stir in the egg yolks, moving quickly to incorporate and keep them from curdling. 

 Top each Oyster with about 2 Tbsp of the prepared sauce. Place them in a pan that has a thin layer of rock salt in the bottom, this is to keep the oysters steady. Bake for 10-12 Minutes then turn on the broiler to slightly brown the tops, for 1-2 minutes. The Oysters are finished when the sauce is heated through and the edges of the oysters start to curl. Source: http://www.nolacuisine.com/2005/12/09/oysters-bienville-recipe/