Oysters Leonetti (Appetizer) |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a GREAT appetizer that your guests will love. I developed this recipe by using a few different recipes from other chefs. Ingredients:
3 dozen medium oysters (shucked and drained) |
1 lb medium shrimp (peeled, deveined, chopped) |
1/4 lb white 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 white wine |
3 tablespoons lemon juice |
1/2 cup chopped scallion (green part only) |
3 tablespoons fresh flat leaf parsley (chopped) |
Directions:
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.
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