Oysters Leonetti (appetizer)

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 3 dozen medium oysters (shucked and drained)
• 1 lb medium shrimp (peeled, deveined, chopped)
• 1/4 lb button mushrooms (2 cups)
• 1/2 lb sliced bacon (chopped)
• 1 cup yellow onion (chopped)
• 4 large egg yolks (lightly beaten)
• 1 teaspoon salt
• 2 teaspoons garlic (chopped)
• 1/4 cup unsalted butter
• 1 cup all-purpose flour
• 2 cups milk
• 1/2 cup dry wine
• 3 tablespoons lemon juice
• 1/2 cup chopped scallion (green part only)
• 3 tablespoons fresh flat leaf parsley (chopped)

Recipe

• 1 rinse mushrooms, remove stems and finely chop.
• 2 peel, devein and chop the shrimp.
• 3 shuck and drain the oysters and reserve the deeper bottom shells.
• 4 in a large skillet, over medium-high heat, fry the bacon until crisp, about 8 minutes.
• 5 add the onions and salt and cook, stirring, for 2 minutes.
• 6 add the garlic and butter and cook, stirring, for 2 minutes until the butter melts.
• 7 add the flour and stirring slowly& constantly, cook for 2 minutes.
• 8 add the milk& wine and stir to blend.
• 9 reduce the heat to medium, then add the mushrooms and shrimp.
• 10 stir& fold to mix and cook until the mixture is very thick, about 12 minutes.
• 11 add the lemon juice, scallions and parsley and stir to mix well.
• 12 remove from heat and add the beaten egg yolks& blend well.
• 13 allow to cool to room temperature.
• 14 preheat oven to 400 degrees.
• 15 arrange the reserved oyster shells in 4 pie pans or on a large baking sheet.
• 16 place an oyster into each shell and top them with about 2 heaping tablespoons of the mixture.
• 17 bake until sauce is delicately browned and the oysters begin to curl at the edges, about 20 minutes.
• 18 serve as appetizers, 6 per person, while hot.