Oysters Bienville Vs Rockefeller Recipes

Steps:

• Sauté the chopped shallots in the butter and slowly stir over a very low heat until the onions are well cooked, but not brown. Sprinkle the shallots with the flour and cook until the flour begins to brown. Add the chicken broth and the mushrooms and mix well. Beat the egg yolk into the wine and add to the chicken broth mixture, beating all the while. Season with the salt and cayenne, and cook over a low heat for 15 minutes.
• Heat a pan of ice cream salt in a 400-degree oven for 15 minutes. Place the oysters on the half shell in the hot ice cream salt and return to the oven for about 5 minutes. Spoon the sauce over each oyster and sprinkle with a mixture of the bread crumbs and cheese. Return to the oven and bake until the bread crumb mixture is lightly browned. Two dozen oysters served this way will serve four.

Steps:

• Preheat the oven to 400 degrees F.
• Spread a 1/2-inch thick layer of rock salt on a large baking sheet and across the bottoms of 2 large plates. Set aside.
• Fry the bacon until just crisp in a medium skillet over medium-high heat. Add the onions, salt, and cayenne and cook, stirring for 2 minutes. Add the garlic and butter, and cook, stirring, for 2 minutes or until the butter melts. Add the flour, and stirring slowly and constantly, cook for 2 minutes. Add the milk and wine and stir to blend.
• Reduce the heat to medium, then add the mushrooms and shrimp. Stir and fold to mix and cook until the mixture is thick, 3 to 4 minutes. Add the Parmesan, lemon juice, green onions and parsley and stir to blend.
• Remove from the heat, add the egg yolk, and blend well. Let cool to room temperature.
• Arrange the reserved oyster shells on the prepared baking sheet. Put 1 oyster in each shell and top with about 1 1/2 tablespoons of the sauce, spreading the sauce evenly out to the edges of the shell to completely cover the oyster. (Alternatively, pipe the sauce over the oysters.) Bake until the sauce is lightly browned and the oysters begin to curl around the edges, about 20 minutes.
• Using tongs or a spatula, carefully transfer the hot shells to the salt-covered plates and serve immediately.

Steps:

• For the oysters: Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
• For the sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup

Steps:

• In a large skillet over medium-high heat, fry the bacon until crisp, about 8 minutes.
• Add the onions, salt, and cayenne and cook, stirring, for 2 minutes.
• Add the garlic and butter, and cook, stirring, for 2 minutes until the butter melts.
• Add the flour and, stirring slowly and constantly, cook for 2 minutes.
• Add the milk and wine and stir to blend.
• Reduce the heat to medium, then add the mushrooms and shrimp.
• Stir and fold to mix and cook until the mixture is very thick, about 12 minutes.
• Add the lemon juice, green onions, and parsley and stir to mix well.
• Remove from the heat, add the beaten egg yolks, and blend well.
• Let cool to room temperature.
• Preheat the oven to 400 degrees F.
• Arrange the reserved oyster shells on a bed of rock salt in 4 pie pans or on a large baking sheet.
• Put an oyster in each shell and top it with about 2 heaping tablespoons of the sauce.
• Or, the oysters can be put in a shallow pan (without the shells and rock salt) and topped with the sauce to bake.
• Bake until the sauce is delicately browned and the oysters begin to curl at the edges, about 20 minutes.
• Serve hot.

Steps:

• To make the sauce: in a small saucepan, warm the milk over medium heat and bring almost to a boil, watching it carefully so that it doesn't boil over.
• Remove pan from heat and reserve.
• Meanwhile, place another small pan over medium heat; add in 2 tablespoons butter.
• When the butter has melted and the foam begins to subside, sprinkle in the flour, stir the mixture to blend, and immediately turn the heat down to med-low.
• Continue stirring while the mixture bubbles for two minutes.
• Gradually whisk in the reserved warm milk, raise the heat to med-high, and bring to a boil, whisking continuously.
• Reduce to a bare simmer and add a pinch of nutmeg and a generous pinch of salt and cook, stirring regularly, for 15 minutes.
• The sauce should be very thick but still pourable.
• Whisk in a small quantity of milk if you think it needs thinning.
• Pass the mixture through a fine-mesh sieve into a small bowl and set the sauce aside.
• Place plastic wrap directly on sauce to keep a skin from forming.
• Melt the remaining 4 tablespoons butter in a large saute pan over medium heat.
• Add in green peppers, scallions, and garlic; cook gently for 5 minutes (do not let the vegetables brown).
• Add in the wine; increase the heat to med-high; let it reduce by half.
• Add in pimentos, cheese, breadcrumbs, cayenne, a few grindings of black pepper, a pinch of salt, and the reserved cream sauce, stirring to incorporate the mixture.
• Decrease the heat to medium-low and let the sauce gently simmer for 10 minutes, stirring occasionally.
• When finished, it should be almost, but not quite, the consistency of mayonnaise.
• Taste the sauce for salt and adjust.
• Transfer sauce to a small bowl; set aside.
• Divide half the rock salt between 4 dinner plates, each large enough to hold 6 oysters; distribute the salt evenly on each plate; set plates aside.
• Divided the remaining salt between two roasting pans, each large enough to hold a dozen oysters in one layer; distribute the salt as you did for the plates.
• Open the top, flat side of each oyster; retain in each shell as much of the oyster liquor as possible.
• Discard the top shell and free each oyster from its muscle.
• Transfer each oyster in its bottom shell to the salt-lined roasting pans.
• Arrange the oven racks to accommodate both pans and preheat oven to 400°.
• Place 2 teaspoons of the sauce on top of each oyster, if they are medium-size (a little more if they are larger, a little less if they are smaller).
• The mixture should almost, but not quite, cover the meat of the oyster.
• Place the pans with the oysters in the oven and cook about 20 minutes, until there is a lively bubbling at the edges of the oysters.
• When the oysters are done, let them cool for 2 minutes, then, wearing rubber gloves or with the help of a large spoon, carefully transfer 6 oysters to each of the salt-lined dinner plates.
• Garnish each plate with a lemon wedge and serve immediately.
• **Alternative cooking method: preheat broiler; place one pan under the broiler for 3-5 minutes or until the oysters are bubbling on top; repeat with second pan; proceed as directed.