OYSTERS BIENVILLE

• 3 dozen raw oysters on the half shell
• 6 pie pans, filled with rock salt

• 2 ounces butter
• 1-1/2 cups finely minced bell pepper
• 1 cup finely minced green onion
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup chopped pimiento
• 2 cups Bechamel sauce
• 2/3 cup grated Cheddar cheese
• 1/2 cup fresh French bread crumbs
• Salt and white pepper to taste

Melt the butter, then sauté the bell pepper, green onions and garlic until soft but not browned. Deglaze with the white wine, and bring to a boil. Add the pimiento, Bechamel sauce, cheese and bread crumbs, and reduce to a simmer. Add salt and pepper to taste, then simmer for 20 minutes, or until very thick.

Arrange 6 raw oysters in each of the pans, firmly nestled in the rock salt. Cover each oyster with the sauce, and bake for 10 minutes, until the oysters and sauce are very hot and the top of the sauce is browned. Serve at once. The rock salt retains heat, but is not meant to be used to season the dish. Be careful not to get any salt on the oysters or in the sauce.

YIELD: 6 servings.