Oysters Bienville

I found this recipe on the net and it's evidently Emeril Lagasse's variation. I served it at a party where oysters were the star of the show and everyone loved it. I used half bacon and half pancetta in my version. The recipe says it does 36 oysters but using about 3 inch small oysters I did over 50 and still had mix left. I think the mix would be good on any seafood and then baked..but then this mix would probably be good on cardboard!

1/2 lb sliced bacon, , chopped
1 cup chopped yellow onions
1 teaspoon salt
1/2 teaspoon cayenne
2 teaspoons chopped garlic
1/4 cup unsalted butter
1 cup all-purpose flour
2 cups milk
1/2 cup dry white wine
1/4 lb white button mushrooms, wiped clean,stems trimmed,and chopped (about 2 cups)
1 lb medium shrimp, peeled,deveined,and chopped
3 tablespoons fresh lemon juice
1/2 cup chopped green onions or scallions (, green part only)
3 tablespoons chopped fresh parsley leaves
4 large egg yolks, lightly beaten
36 medium oysters, shucked and drained,reserve the deeper bottom shells
rock salt (optional)

1. In a large skillet over medium-high heat, fry the bacon until crisp, about 8 minutes.
2. Add the onions, salt, and cayenne and cook, stirring, for 2 minutes.
3. Add the garlic and butter, and cook, stirring, for 2 minutes until the butter melts.
4. Add the flour and, stirring slowly and constantly, cook for 2 minutes.
5. Add the milk and wine and stir to blend.
6. Reduce the heat to medium, then add the mushrooms and shrimp.
7. Stir and fold to mix and cook until the mixture is very thick, about 12 minutes.
8. Add the lemon juice, green onions, and parsley and stir to mix well.
9. Remove from the heat, add the beaten egg yolks, and blend well.
10. Let cool to room temperature.
11. Preheat the oven to 400 degrees F.
12. Arrange the reserved oyster shells on a bed of rock salt in 4 pie pans or on a large baking sheet.
13. Put an oyster in each shell and top it with about 2 heaping tablespoons of the sauce.
14. Or, the oysters can be put in a shallow pan (without the shells and rock salt) and topped with the sauce to bake.
15. Bake until the sauce is delicately browned and the oysters begin to curl at the edges, about 20 minutes. (I baked them for 15 and then broiled for about 2)
16. Serve hot.