5.0 from 15 votes
Oysters Bienville
These are rich wine-spiked oysters with a creamy sauce. A decadent start to a larger meal, they're really simple to make. We shuck our own bivalves and cook them in their shell, but you can also cook this dish with pre-shucked oysters baked off in a casserole dish.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 205 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 1 dozen raw oysters in their shell, reserve liqueur for the sauce) (or 1 pint of raw shucked oysters in their liqueur)
- 2 tablespoons minced celery
- 3 tablespoons minced onion
- 2 tablespoons minced red bell pepper
- 1 tablespoon minced garlic
- 1 minced scallions
- 2 tablespoon butter
- 1 tablespoon all purpose flour
- ¼ cup chardonnay or other dry white wine
- ⅓ cup whipping cream
- ¼ cup reserved oyster liqueur strained to remove any shell bits or grit
- 3 tablespoons fresh breadcrumbs divided
- 3 tablespoons grated Parmesan cheese divided
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.
Cup of Yum
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
- Recipe can be doubled.
Nutrition Information
Calories
205kcal
(10%)
Carbohydrates
13g
(4%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
41mg
(14%)
Sodium
178mg
(7%)
Potassium
168mg
(5%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
693IU
(14%)
Vitamin C
10mg
(11%)
Calcium
79mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 205
% 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.