YIELD 2 servings
|Rock salt, for baking|
|2 strips||bacon, finely chopped|
|1/2 cup||chopped yellow onions|
|1/2 teaspoon||minced garlic|
|1 tablespoon||unsalted butter|
|1 1/2 tablespoons||all-purpose flour|
|1/2 cup||whole milk|
|1/4 cup||dry white wine|
|1/4 cup||finely chopped white button mushrooms|
|1/4 pound||medium-size shrimp, peeled, deveined and chopped|
|1/4 plus 2 tablespoons||finely grated Parmesan cheese|
|2 teaspoons||fresh lemon juice|
|2 tablespoons||chopped green onions (green parts only)|
|2 teaspoons||finely chopped parsley leaves|
|1 large||egg yolk, lightly beaten|
|1 dozen||freshly shucked oysters, drained and deeper bottom shell rinsed and reserved for baking|
- Preheat the oven to 400 degrees F.
- Spread a 1/2-inch thick layer of rock salt on a large baking sheet and across the bottoms of 2 large plates. Set aside.
- Fry the bacon until just crisp in a medium skillet over medium-high heat. Add the onions, salt, and cayenne and cook, stirring for 2 minutes. Add the garlic and butter, and cook, stirring, for 2 minutes or 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 thick, 3 to 4 minutes. Add 1/4 cup Parmesan, lemon juice, green onions and parsley and stir to blend.
- Remove from the heat, add the egg yolk, and blend well. Let cool to room temperature.
- Arrange the reserved oyster shells on the prepared baking sheet. Put 1 oyster in each shell and top with about 1 1/2 tablespoons of the sauce, spreading the sauce evenly out to the edges of the shell to completely cover the oyster. (Alternatively, pipe the sauce over the oysters.) Top with remaining 2 tablespoons Parmesan cheese and bake until the sauce is lightly browned and the oysters begin to curl around the edges, about 20 minutes.
- Using tongs or a spatula, carefully transfer the hot shells to the salt-covered plates and serve immediately.
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices. Look for heritage pork or other antibiotic/hormone-free varieties.
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