Here are the Oysters Bienville...

Dr_Redwine · December 2005

Cooked at 400 with a little cherry for 20 minutes. My wife is now a fan of oysters. I tried to tell her that they are awesome. Season's Greetings to all my Egg Family. Everybody be careful and have a great 2006![p]DrR

thirdeye · December 2005

Dr_Redwine,[p]Those look great!! I have to try them on the Egg. I was hoping you would post a follow-up. What was the smoke factor? I assume an indirect set-up & was the 400° dome? [p]Up in the hills, I have to pay $1 each for oysters in the shell. Only done them on the half shell in the Egg.[p]~thirdeye~

Dr_Redwine · December 2005

thirdeye,
Thanks, Thirdeye. I didn't notice a lot of smoke, which is exactly what I wanted. Yes, that was a 400 dome with indirect set up. I can forward the recipe if you need one to try. Allow yourself some time though. I think I spent a couple of hours just prepping for the cook. I washed the outside of the oysters and went ahead and chopped everything. Plus the 'sauce' has to cool back to room temperature before adding egg yolks, so it takes a little time. [p]I think I got the recipe off of the Food TV site. My BIL gave me the oysters last night at our Christmas gathering. He mentioned he was going home to shuck a few and I said something about wishing I had a couple dozen. He said, 'Well, they're in the truck and I can loan you a cooler; take 'em if you want 'em.' I took 'em![p]A dollar each, heh?[p]DrR

thirdeye · December 2005

Dr_Redwine,[p]Sure, post that recipe. Mine is a cross between Arnaud's and Antoine's, but I'm always learnin'.[p]Yep, a buck each. But Rocky Mountain Oysters are very reasonable.[p]~thirdeye~

Dr_Redwine · December 2005

thirdeye,
Cut the oysters back a little if using the Rocky Mountain variety
The quantities to the right are for 2 dozen.... [p]Oysters Bienville
1/2 pound sliced bacon, chopped (1/3 lb)
1 cup chopped onions (2/3 c)
1 teaspoon salt (2/3 teas)
1/2 teaspoon cayenne pepper (1/3 teas)
2 teaspoons chopped garlic (1 1/3 teas)
1/2 stick (4 tablespoons) unsalted butter (1/3 stick)
1 cup flour (2/3 c)
2 cups milk (1 1/3 c)
1/2 cup dry white wine (1/3 c)
1/4 pound (about 2 cups) button mushrooms, trimmed and sliced (1 1/3 c)
1 pound medium shrimp, peeled, deveined and chopped (2/3 lb)
3 tablespoons lemon juice (2 TBL)
1/2 cup chopped scallions, green part only (1/3 c)
3 tablespoons chopped parsley (2 tbl)
4 egg yolks, lightly beaten (3 small)
3 dozen medium-size oysters, shucked, drained and bottom shells reserved (2 doz)
Rock salt, optional[p]In a large skillet 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 heat, Let cool to room temperature, add the yolks, and blend well.
Preheat oven to 400 degrees F. (OR the BGE)
Arrange reserved oyster shells on a bed of rock salt on 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. Bake until the sauce is delicately browned and the oysters begin to curl at the edges, about 20 minutes. Serve immediately. 12 Servings. (My wife and made two servings out of 24!!!)
DrR[p]

Here are the Oysters Bienville...

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