Oysters Bienville

8 to 12 servings

While oysters cook, they can release a good deal of water -- and that can rip the sauce apart, says Fitzmorris. His solution: Use more bread crumbs than look or feel right. He serves this as an appetizer; it also can be a side dish.

8 tablespoons (1 stick) unsalted butter

1 pound small shrimp (50 count), shelled and coarsely chopped

1 rib celery, coarsely chopped

1 large, red bell pepper, seeded, cored and coarsely chopped

8 ounces small, white mushrooms, coarsely chopped

1/4 cup dry sherry

4 strips lean bacon, fried crisp then crumbled

2 scallions, white and light-green parts, finely sliced

4 dozen large Eastern Oysters (Crassostrea virginica) , well drained, 1 cup water reserved (or as much as you can get, plus enough water to make a cup)