Ingredients:

  • 12 fresh large Oysters, scrubbed clean
  • 1 kg (2.2 lbs) Coarse Rock Salt or Kosher Salt
  • 2 Tbsp (30 ml) Water
  • 4 Tbsp (57g) Unsalted Butter, divided
  • 3 Tbsp (30g) All-Purpose Flour
  • 1 medium Shallot, finely minced
  • 1 stalk (30g) Celery, finely minced
  • 2 cloves Garlic, minced
  • 4 oz (115g) Cremini Mushrooms, finely diced
  • 4 oz (115g) Small cooked Shrimp, peeled, deveined, and finely chopped
  • 1/4 cup (25g) Freshly Grated Parmesan Cheese (plus extra for topping)
  • 1/2 cup (120ml) Fish Stock or Clam Juice
  • 1/4 cup (60ml) Heavy Cream (min 35% fat)
  • 2 Tbsp (30ml) Dry Sherry or Dry White Wine
  • 1 tsp (5ml) Worcestershire Sauce
  • 4-6 dashes Louisiana-style Hot Sauce
  • 1/4 tsp Black Pepper, freshly ground
  • 1/4 tsp Sea Salt
  • Pinch of Cayenne Pepper
  • 2 Tbsp (15g) Panko Breadcrumbs
  • 1 Tbsp (15g) Melted Unsalted Butter (for topping)

Instructions:

  1. Prep the Oysters: Scrub the oysters clean under cold running water. Carefully shuck the oysters, keeping the meat attached to the bottom half-shell. Discard the top shells. Drain away excess liquid and chill the shucked oysters immediately.
  2. Prepare the Baking Tray: Spread the coarse salt evenly over a baking sheet (approx. 1 cm thick). Create small divots and nestle the shucked oysters into the salt to keep them level during baking. Drizzle the salt with the 2 Tbsp of water to help it compact.
  3. Preheat Oven: Preheat your oven to 220°C (425°F). Place an oven rack in the upper-middle position.
  4. Sauté Aromatics: Melt 2 Tbsp of butter in a saucepan over medium heat. Add the shallots, celery, and mushrooms. Sauté until the vegetables are softened and the moisture has evaporated (about 5-7 minutes). Add the minced garlic during the last minute. Remove vegetables and set aside.
  5. Make the Roux: Return the saucepan to the heat. Melt the remaining 2 Tbsp of butter. Whisk in the flour and cook, stirring continuously, for 1–2 minutes until the mixture turns pale blonde ('blond roux').
  6. Create the Velouté: Slowly whisk in the fish stock (or clam juice) until completely smooth. Increase the heat slightly and bring the sauce to a gentle simmer, whisking constantly until thickened.
  7. Add Richness and Flavour: Reduce heat to low. Stir in the heavy cream, sherry, Worcestershire sauce, hot sauce, salt, pepper, and cayenne. Simmer gently for 2 minutes—do not boil.
  8. Finish the Filling: Stir the reserved sautéed vegetables and the chopped shrimp into the sauce. Remove from heat and stir in the 1/4 cup of Parmesan cheese until melted and smooth. The sauce should be thick.
  9. Dress the Oysters: Spoon a generous measure of the warm Bienville sauce over each shucked oyster, ensuring the entire oyster is covered.
  10. Prepare the Topping: In a small bowl, combine the Panko breadcrumbs and 1 Tbsp of melted butter. Sprinkle this mixture lightly over the sauced oysters, followed by a light dusting of extra grated Parmesan.
  11. Bake: Place the prepared baking tray in the preheated oven. Bake for 10–12 minutes, or until the topping is golden brown and bubbling enthusiastically.
  12. Serve Immediately: Carefully remove the tray and transfer the hot oysters on their bed of salt to a serving platter.