In this rich creation the oysters are baked on a bed of rock salt, which steadies the shells and transmits heat, keeping the shells piping hot.

Serves 4 to 6

Bienville Sauce:
1/4 cup butter (1/2 stick)
8 green onions, finely chopped (white and tender green parts)
1/2 cup finely chopped mushrooms
1/2 cup finely chopped green bell pepper
1 garlic glove, minced
2 tablespoons all purpose flour
1/2 cup dry white wine
1/2 cup oyster liquor (bottled clam juice, water, or a combination)
1 large egg yolk
1/2 teaspoon white pepper
1/2 teaspoon salt


2 dozen oysters
Rock salt
2 tablespoons fine bread crumbs
2 tablespoons grated parmesan cheese

Prepare the sauce: In a medium-size heavy skillet, melt the butter over medium heat. Add the green onions, mushrooms, bell pepper, and garlic and cook over medium-low heat, stirrin' frequenly, for 10 minutes, or unitl the vegetables are vey soft. Sprinkle the flour over the vegetables and cook, stirrin' frequently, for 2 minutes. Add the wine and oyster liquor and cook, stirrin' constantly, for 2 minutes, or until the sauce is smooth and bubbly.

In a small bowl, lightly beat the egg yolk. Whisk about 1/4 cup of the hot sauce into the egg yolk to temper it. Return this mixture to the saucepan. Cook over low heat, stirrin' frequently, for 5 minutes, or until thickened slightly; do not boil. Season with white pepper and salt. Remove the pan from the heat and set aside.



Prepare the oysters: Preheat the oven to 400F. Shuck each oyster by holdin' the side of the shell in a towel to prevent slippage. Insert the point of an oyster knife into the top of the hinge of the shell, push it in, and twist to pop open. Slide the knife under the flesh to sever the bottom muscle. Discard the uper shells. In a shallow baking pan, make a bed of rock salt at least 1 1/2 inches deep. Nestle the oysters into their bottom shells in the rock salt and spoon some sauce over each.

In a small bowl, combine the bread crumbs and parmesan cheese and sprinkle over the oysters. Bake for 10 to 15 minutes, or until the crumbs are browned and the sauce is slightly bubbly. Tranasfer the oysters in their shells to individual plates and serve warm.