Oysters Bienville – Garden & Gun

Ingredients

• 1 dozen Gulf oysters, shucked, liquor reserved (arrange oysters on open bottom shell and discard top half)
• Rock salt
• 1 tbsp. vegetable oil
• 1 clove garlic, very finely chopped
• 1 jalapeño, pith and seeds removed and fine chopped
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped celery hearts (about 1 rib)
• 1/2 cup finely chopped shallots (about 4 shallots)
• 2 tbsp. unsalted butter
• 3 tbsp. flour
• 1/2 cup oyster liquor (supplement with water if necessary)
• 1/2 cup heavy cream
• 1 tsp. Angostura bitters
• 2 tbsp. fresh-picked thyme
• 2 tbsp. snipped chive
• 2 tbsp. finely chopped flat-leaf parsley
• Coarse salt and white pepper to taste
• 1/3 cup finely chopped cooked bacon (applewood smoked rather than hickory)
• 2/3 cup freshly grated Parmesan
• 2/3 cup panko (lighter, crispier Japanese-style bread crumbs that make an extra crunchy crust)
• 3 tbsp. unsalted butter, melted