Oysters Bienville

* To make Frank’s Famous Creole Seasoning, see https://tastykitchen.com/recipes/recipes/sidedishes/franke28099s-famous-creole-seasoning/

Note: Prepare sauce at least 2 hours in advance, let cool, then refrigerate.

1. In a black cast iron skillet, melt the butter and cook over low heat.
2. Thoroughly mix the topping (Romano cheese, bread crumbs, paprika) and set aside.
3. Add green onions, parsley and garlic. Sauté for 7 to 10 minutes, or until quite soft but not browned. Gradually stir in the flour. Mix until smooth.
4. Slowly add the cream, egg yolks, sherry and Frank’s Famous Creole Seasoning; blend thoroughly and cook over low heat until mixture begins to thicken.
5. Stir in mushrooms and cook for 2 minutes. Add the shrimp and continue to cook for 3 to 4 minutes, until sauce is quite thick.
6. Spoon the sauce into a shallow dish to a depth of 1½ to 2 inches. Let cool to room temperature, cover with plastic wrap, and refrigerate for at least 1½ hours.
7. Preheat the oven to 500° F.
8. Poach oysters in a dry white wine until the edges just begin to curl, about 1 to 2 minutes. Drain and set aside.
9. Place a drained oyster on each oyster shell and set them six to a pan on a bed of rock salt.
10. Cover each oyster with a patty of sauce and sprinkle one teaspoon of the thoroughly mixed topping evenly over each sauced oyster.
11. Bake at 500° F for 15 minutes, until the sauce bubbles and becomes lightly browned.
12. Allow to cool 3 to 6 minutes before serving.