sideDish: Oysters for Thanksgiving

Tom Fitzmorris' book is Hungry Town. He is a food critic, radio host and has a widely read newsletter and website.

He likes to make Oysters Bienville as a Thanksgiving side dish.

Oysters Bienville

1 lb small shrimp (50 count), peeled, rinsed, and chopped coarsely

1 stick butter

1 rib celery, chopped coarsely

1 large, ripe red bell pepper, seeds and membrane removed, chopped coarsely

8 oz small white mushrooms, chopped coarsely

1/4 cup dry sherry

4 strips lean bacon, fried crisp, crumbled

2 green onions, sliced finely

1 cup of oyster water (or as much as you can get, plus enough water to make a cup)

1/2 cup flour

2/3 cup warm milk

2 egg yolks

2/3 cup finely shredded mozzarella cheese

1 cup bread crumbs

1 tsp salt-free Creole seasoning

1/4 tsp salt

1/4 cup grated Parmesan cheese

4 dozen large oysters, well drained