Arnaud'S Oyster Bienville

• 2/3 cup mushrooms, finely chopped
• 1 tsp ground white pepper
• 4 T unsalted butter
• 1/2 cup brandy
• 1 1/2 tsp garlic, finely minced
• 1/2 tsp cayenne
• 1 T shallots, finely chopped
• 1 tsp salt
• 1/2 cup heavy cream
• 6 T grated romano cheese
• 1 T flour
• 4 T dry bread crums
• 1/2 lb boiled shrimp, finely diced
• 1/4 cup finely minced parsley
• 2 dozen oysters on the half shell
• 4 pans rock salt

1. in a large, heavy saucepan, saute the chopped mushrooms quickly in a small amount of vegetable oil. Remove from pan and set aside. In the same pan, melt the butter and reder the garlic and shallots, stirring frequently, until soft. Add the diced shrimp, then sprinkle in the flour. Stir, then add the reerved mushrooms. Deglaze pan witth the brandy while stirring constantly.
2. Stir in the heavy cream and cook until smooth before adding Romano cheese, dry bread crumps and parsley, salt, pepper and cayenne. A small amount of milk may be added if the mixture is too thick.
3. Remove from heat, allow to cool, then refrigerate for about 1 1/2 hours. Half an hour before you plan to bake the oysters, place the pans of rock salt in a preheated 500F oven. Wash oyster shells well. pat dry. Put oysters on shells , place 6 in each pan of rock salt. Spoon 1 heaping tablespoon of sauce over each oyster. Bake for 15 to 18 minutes until well browned.

mushrooms, ground white pepper, t, brandy, garlic, cayenne, t, salt, heavy cream, t, t, t, shrimp, parsley, oysters, salt

Taken from www.epicurious.com/recipes/member/views/arnauds-oyster-bienville-50008708 (may not work)