Deviled Oysters with Mustard Sauce

IT’S NO SECRET THAT SOUTHERNERS EAT MAYONNAISE on practically everything but chocolate, but one unique trait of Southern cookery that often goes unnoticed by those outside the region is the use of mayonnaise in place of milk and cream products in numerous toppings for baked dishes—large casseroles included. No doubt this would make some cringe, but the truth is that mayonnaise not only binds other topping ingredients like nothing else but it also produces a nice glaze on dishes, such as these deviled oysters. Typically, the ramekins would be served with small country ham biscuits at a genteel luncheon.

MAKES: 6 servings

INGREDIENTS:

• 2 cups mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon prepared horseradish
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper to taste
• 8 strips bacon
• 1⁄2 pound fresh mushrooms, chopped
• 2 dozen fresh oysters, shucked and drained
• 1 cup freshly grated Parmesan cheese

INSTRUCTIONS:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the mayonnaise, Dijon mustard, horseradish, lemon juice, salt, and pepper. Mix until well blended and set aside.
3. In a large skillet, fry the bacon over moderate heat until it becomes crisp. Drain the bacon on paper towels and crumble it.
4. Pour off all but 2 tablespoons of the bacon grease from the skillet. Add the chopped mushrooms to the skillet and cook over moderate heat, stirring, until they release most of their moisture, which should take about 3 minutes. Remove the skillet from the heat.
5. Butter the bottom and sides of 6 individual 4-ounce ramekins. Place 4 oysters in each ramekin.
6. Add an equal amount of the cooked mushrooms to each ramekin.
7. Spoon equal amounts of the mayonnaise mixture onto each ramekin.
8. Sprinkle the crumbled bacon on top of each ramekin.
9. Sprinkle each ramekin with freshly grated Parmesan cheese.
10. Bake the ramekins in the preheated oven until the mixture becomes slightly puffy and the cheese starts to brown, which should take about 12 minutes.
11. Serve the baked oysters piping hot.