Thursday's Southern Recipe

My beautiful girls (Isabella on left, Remington on right) painting a serving platter. Just a hint that this is something fun to do together (most bigger cities have paint-your-own-pottery studios) that you keep remembering each mealtime that you use the item. :)

Today’s deep south recipe is a seafood one. Since I’m allergic, I haven’t personally tasted this recipe, but others tell me it’s really good. J

Oysters Bienville

6 strips bacon, crumbled

1 stick butter

4 cloves garlic, minced

8 large green onion bottoms, finely chopped

1 pound mushrooms, chopped

¾ cup all purpose flour

1 qt warm milk

2/3 cup oyster liquor

½ cup sherry wine

1/3 cup fresh lemon juice

2-3 tsp Tabasco

2 cups boiled shrimp, coarsely chopped

½ cup fresh parsley, minced

½ cup green onion tops, finely minced

Dash of salt

1 tsp black pepper

4 doz large, FRESH oysters

4 doz large, deep oyster shells, scrubbed clean & dried

8 metal pie tins with rock salt in the bottom to hold the shells

Heat bacon in large saucepan over medium heat until crisp. Add butter. When melted, add garlic, green onion bottoms, and mushrooms. Sauté for about 5 minutes, then add flour and blend. Well. Reduce heat to low and cook for about 5 mins, stirring CONSTANTLY, taking care not to let the flour stick or begin to brown. Add warm milk slowly as you stir to keep sauce smooth. Add oyster liquor, sherry, lemon juice and Tabasco. Blend until sauce becomes smooth again. Use a whisk as needed if sauce needs to be whipped to a smooth consistency. Add shrimp, parsley, green onion tops, salt, and pepper. Blend well. Cook, stirring constantly over low heat for 15 mins. Sauce should thicken.

Set oven to broil. Place each oyster into cleaned shell in the pie pan with rock salt. Broil for about 2 mins. Oysters should curl up around the edges and become puffy. Remove from oven and set oven to 425 degrees. Place 2-3 tablespoons of Bienville sauce over and around each oyster, covering each and filling gaps between oysters and shells. Bake about 10 mins, until tops are lightly browned and edges are bubbling. Serve immediately.