Makes 4 servings

• Rock salt
• 2 dozen oysters, shucked, with all their liquor and the deeper halves of their shells reserved
• 1 pound medium-size shrimp, peeled and deveined
• 1 1/2 pounds fresh white mushrooms, wiped clean, trimmed and chopped
• 6 slices bacon, chopped
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh parsley leaves
• 1 tablespoon chopped garlic
• 4 tablespoons butter
• 1 cup all-purpose flour
• 1/2 cup white wine
• 2 cups milk
• 1/4 cup fresh lemon juice
• 1 1/2 teaspoons cayenne
• 1 teaspoon salt
• 4 egg yolks, lightly beaten

Preheat the oven to 400°F. Spread the rock salt to a depth of about 1/2 inch in four 9-inch pie pans. Arrange the pans on two large baking sheets and put them in the oven to heat the salt while you prepare the oysters.

Drain the oysters and reserve 1 1/2 cups of the liquor. If there is less than this amount, add enough water to make it that amount. Set the oysters and liquor aside. Scrub the oyster shells well with a brush and rinse in hot water. Dry and set aside.

Put the shrimp, mushrooms, bacon, green onions, parsley and garlic in a food processor and pulse once or twice to blend. Do not puree.

Heat the butter in a large, heavy pot over medium heat. Add the shrimp mixture and stirring often, cook until almost all the liquid in the pan evaporates, 4 to 5 minutes. Add the flour and mix well. Then, stirring constantly, gradually pour in the wine, milk and the oyster liquor. Cook, stirring, until the sauce thickens. Reduce the heat to low and simmer for 2 to 3 minutes.

Remove from the heat and stir in the lemon juice, cayenne, and salt. Beat in the egg yolks, mixing well.

Arrange six oyster shells over the rock salt in each of the pans and place an oyster in each shell. Spoon the sauce equally over the oysters. Bake until the sauce is bubbly and the oysters begin to curl at the edges, about 15 minutes. Remove from the oven and serve hot.