Oysters Bienvielle

Ingredients:

• 2 dozen oysters
• 12 Tbsp Unsalted Butter
• 1 Cup Onion or shallots, finely chopped
• 8 Green Onions, finely sliced (optional)
• 4 Garlic Cloves, minced
• 3/4 cup arrowroot
• 4 Cups Raw Shrimp, peeled and de-veined, chopped
• 1 Cup White Mushrooms, finely chopped
• 1/2 Cup Dry White Wine (or a combo of lemon juice and fish or chicken stock)
• 1/2 Cup Heavy Cream
• Oyster Liquor, reserved
• 4 Tbsp Italian Parsley, minced
• 4 Tbsp Fresh Lemon Juice
• Kosher Salt
• Black Pepper
• Cayenne or chipotle powder, to taste
• 8 Egg Yolks, beaten
• Garnish (not meant to be eaten):
• 1 1/2 Cups Rock Salt
• 3 Crushed up Bay leaves
• 1 tsp Whole Cloves
• 1 tsp Whole Allspice

Instructions:

1. Shuck the oysters, drain off the liquor into a small container; reserve. Leave the oysters on the half shell, refrigerated.
2. Preheat an oven to 400 degrees F.
3. For the Sauce: Melt the butter in a large skillet over medium heat.
4. Add the onions and garlic, saute until the onions turn slightly golden.
5. 
Add the flour, stirring well to incorporate. Cook for a few minutes until it gets just a bit of color.

6. Stir in the shrimp, mushrooms, and a bit more salt and pepper.
7. Cook for 2-3 minutes, stirring constantly, until the shrimp start to turn pink.

8. Add the white wine and the cream, cook for 2 minutes.
9. 
Add the lemon juice, parsley, and hot sauce.
10. Season to taste with the salt, pepper, and cayenne; remove from the heat.

11. When the sauce is slightly cooled, stir in the egg yolks, moving quickly to incorporate and keep them from curdling.
12. For the Oysters: Mix the Rock Salt with remaining garnish ingredients. Heat in the oven in a separate pie tin at the same time as the oysters.
13. 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.

14. Bake for 10-12 minutes then turn on the broiler to slightly brown the tops, for 1-2 minutes.
15. The Oysters are finished when the sauce is heated through and the edges of the oysters start to curl.
16. Place the aromatic rock salt mixture on a large plate or platter. Arrange the Oysters Bienville decoratively around the plate.