Ostriche Bienville

Originally invented in New Orleans' French Quarter, these oysters are baked in their shells with bread crumbs, grated cheese, onions, mushrooms, shrimp, wine, and a buttery roux. The oysters are baked until lightly browned, then served immediately, preferably garnished with chopped green onions and lemon wedges. This elegant appetizer is served in many fine dining restaurants in New Orleans, including the famous Antoine's and Arnaud's.