For the Bienville Sauce

6 tablespoons unsalted butter

1/2 cup small-chopped green onions

1/2 teaspoon minced garlic

1/4 pound chopped button mushrooms

4 tablespoons all-purpose flour

2 egg yolks

1 cup heavy cream

1/4 cup fine-chopped fresh parsley

Pinch kosher salt

Dash freshly ground black pepper

For the purse:

6 thick slices smoked small-batch bacon, cut into small pieces

1/4 cup small-chopped yellow onion

1 pound fresh mustard greens, ribs removed

4 phyllo sheets

4 tablespoons (1/2 stick) unsalted butter, melted and skimmed

1 pint freshly shucked Gulf coast oysters with their liquor

1/4 cup aged Parmesan Reggiano, grated



For the Bienville Sauce

Melt butter in a medium-sized saucepot over medium heat. Stir in the green onions, garlic, and mushrooms and sauté 3 to 4 minutes. Sprinkle flour over the mushroom mixture and stir until the flour disappears and the mixture is smooth. Remove from heat to cool slightly. In a small bowl, beat the egg yolks and cream together. Add egg mixture into the mushroom mixture and stir well. Place saucepot back on heat and stir until mixture becomes a thick and creamy sauce, 2 to 3 minutes. Add parsley, taste, and adjust seasoning with salt and pepper. Turn off heat. Set aside until assembling.

Blanch the mustard greens: Fill a large pot with salted water and set over high heat. Once boiling, add the

mustard greens. Cook until the greens are tender and bright green, about 1 minute. Shock the greens in a

large bowl filled with ice water. Chop and set aside.



Preheat oven to 375°F. Place a large skillet over medium heat. Add bacon and onions, and stir until aromatic — about 4 minutes — and bacon begins to brown. Add the greens and stir to blend. Set aside until assembling. Carefully remove phyllo from its box and unroll onto a clean work surface. Immediately cover it with a damp towel. Keep phyllo covered as you work. Place 1 sheet of phyllo on the work surface and lightly brush with melted butter; place a second sheet on top, and brush with butter; repeat until 4 layers have been used. Brush top surface with butter. Use a pizza cutter to cut layered phyllo into 6 squares, by cutting 2 times wide by 3 times long.


Strain the oysters and reserve the liquid for future use. Place a phyllo square over each hole of a 6-cup, nonstick muffin pan and gently push down into the pan. Place 1 heaping tablespoon of greens into the center of each rectangle. Add 3 oysters over top of the greens, and season with a pinch of salt. Add 3 tablespoons Bienville sauce over the oysters, and then sprinkle freshly grated Parmesan over top of the sauce. Leave a 1-inch ruffled opening. Repeat entire process with remaining phyllo, greens, oysters, sauce and Parmesan until all 6 holes have been filled. Brush the ruffled top and sides of purses with melted butter. Bake until flaky and golden brown, 10 to 12 minutes. Let cool slightly. Transfer purses from muffin pan to individual plates or platter. Serve right away.