Oysters Bienville
User Reviews
5
Oysters Bienville
Description
This recipe for Oysters Bienville begins by preparing a sauce that blends minced celery, onion, red bell pepper, garlic, and scallions sautéed in butter. Flour is added to form a roux, deglazed with Chardonnay or another dry white wine, then combined with cream and reserved oyster liquor to create a smooth, flavorful base. Breadcrumbs and Parmesan cheese are folded into this sauce for texture and richness.
Raw oysters in their shells or shucked oysters are arranged on foil to remain upright and topped with the prepared sauce. Additional breadcrumbs and Parmesan are sprinkled over the oysters to form a golden crust when baked at 375°F. The baking process melds the creamy sauce with the seafood, yielding a tender center with a flavorful browned topping.
This dish is a classic seafood preparation that balances the briny oysters with a rich, velvety sauce and crunchy topping. It can be served as an appetizer or a special occasion dish.
Ingredients
- 1 dozen oyster or 1 pint of raw shucked oysters in their liqueur, raw, in shell; reserve liqueur for sauce
- 2 tablespoons celery minced
- 3 tablespoons onion minced
- 2 tablespoons red bell pepper minced
- 1 tablespoon garlic minced
- 1 scallions minced
- 2 tablespoon butter
- 1 tablespoon all-purpose flour
- ¼ cup chardonnay or other dry white wine
- ⅓ cup whipping cream
- ¼ cup oyster liqueur strained to remove any shell bits or grit, reserved
- 3 tablespoons breadcrumbs divided, fresh
- 3 tablespoons Parmesan Cheese divided, grated
Instructions
- Preheat the oven to 375° F. Loosely scrunch tin foil , then open it up to arrange on a rimmed baking sheet. (The foil will help keep the oysters upright in the pan). Set aside.
MAKE THE BIENVILLE SAUCE:
- In a small skillet, heat the butter over medium heat and add the minced celery, onion, bell pepper, garlic, scallion. Cook for 3-5 minutes to sweat the vegetables until they're tender and slightly translucent.
- Sprinkle the flour over the vegetables and cook, stirring constantly until the flour gets pasty. Add the wine to deglaze the pan and cook for 1 minute, stirring occasionally.
- Add the cream and reserved oyster liqueur. Cook and stir for 1-2 minutes until the sauce is thick and creamy. If it's too stiff, add a tablespoon or two more oyster liqueur or wine.
- Fold in 2 tablespoons of breadcrumbs and 2 tablespoons of parmesan cheese.
- Combine and reserve the remaining 1 tablespoon each of crumbs and cheese in a separate bowl.
- Set aside the bienvenue sauce to cool while you prepare the oysters.
SHUCK THE OYSTERS:
- Wear the oyster gloves to protect your hands. Rest the oyster, cup side down on the old dish towel to secure it. Insert the tip of the oyster knife into the hinge of the oyster, forcing it open and twisting to break the hinge. (Wipe the knife off on the towel).
- Slide the oyster knife along the top of the shell to disconnect the meat from the shell. Try not to lose the oyster liqueur as you want it for the sauce.
- Transfer the oysters in their shell to the tin foil lined baking sheet in such a way that they stand upright and not lean to one side. Continue to shuck the oysters, in this manner.
ASSEMBLE THE OYSTERS:
- Top each oyster with a spoonful (about 2 teaspoons each) of the bienvienue sauce. Transfer the oysters to the oven and bake for 12 minutes. Divide the remaining cheese and breadcrumb mixture and sprinkle over the oysters. Turn the broiler on to high and broil the oysters for 2-3 minutes or until the tops are golden brown and lightly crusty.
- Serve immediately.
Notes
- This recipe can be doubled to serve more people.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 41mg | 14% |
| Sodium | 178mg | 7% |
| Potassium | 168mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 693IU | 14% |
| Vitamin C | 10mg | 11% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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