Oysters Bienville

by lydia on October 12, 2010

Oysters Bienville

Oysters have become somewhat of a fetish for me of late. I am so enamored with their nutrient dense profile that I feel as though I could endlessly consume them.  I think it’s because I want to remain in the ‘euphoric’ state I seem to feel afterwards. In the hopes of coming up with a fabulous recipe to share in my most recent ebook, I discovered this classic dish, Oysters Bienville. Oysters Bienville is much like Clams Casino, filled with a luxurious filling and baked.

Oysters Bienville
Author: 
Recipe type: Appetizer
 
Ingredients
  • 2 dozen oysters
  • 12 Tbsp unsalted butter
  • 1 cup onion or shallots, finely chopped
  • 8 green onions, finely sliced (optional)
  • 4 garlic cloves, minced
  • ¾ cup arrowroot
  • 4 Cups raw shrimp, peeled and de-veined, chopped
  • 1 cup white mushrooms, finely chopped
  • ½ cup dry white wine (or a combo of lemon juice and fish or chicken stock)
  • ½ cup heavy cream
  • Oyster Liquor, reserved
  • 4 Tbsp Italian parsley, minced
  • 4 Tbsp fresh lemon juice
  • Kosher salt
  • Black pepper
  • Cayenne or chipotle powder, to taste
  • 8 Egg Yolks, beaten
  • Garnish (not meant to be eaten):
  • 1½ cups rock salt
  • 3 bay leaves, crushes
  • 1 tsp whole cloves
  • 1 tsp whole allspice
Instructions
  1. Shuck the oysters, drain off the liquor into a small container and reserve. Leave the oysters on the half shell, refrigerated.
  2. Preheat oven to 400 degrees F.
  3. For the Sauce: Melt the butter in a large skillet over medium heat.
  4. Add the onions and garlic, saute until the onions turn slightly golden.
  5. Add the flour, stirring well to incorporate. Cook for a few minutes until it gets just a bit of color.
  6. Stir in the shrimp, mushrooms, and a bit more salt and pepper.
  7. Cook for 2-3 minutes, stirring constantly, until the shrimp start to turn pink.
  8. Add the white wine and the cream, cook for 2 minutes.
  9. Add the lemon juice, parsley, and hot sauce.
  10. Season to taste with the salt, pepper, and cayenne, then remove from the heat.
  11. When the sauce is slightly cooled, stir in the egg yolks, moving quickly to incorporate and keep them from curdling.
  12. For the Oysters: Mix the rock salt with remaining garnish ingredients. Heat in the oven in a separate pie tin at the same time as the oysters.
  13. Top each oyster with about 2 Tbsp of the prepared sauce. Place them in a pan that has a thin layer of rock salt in the bottom. This is to keep the oysters steady.
  14. Bake for 10-12 minutes then turn on the broiler to slightly brown the tops, for 1-2 minutes.
  15. The oysters are finished when the sauce is heated through and the edges of the oysters start to curl.
  16. Place the aromatic rock salt mixture on a large plate or platter. Arrange the Oysters Bienville decoratively around the plate.

This post contributed to the Hearth and Soul Hop and Real Food Wednesdays.

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{ 6 comments }

Christy October 12, 2010 at 2:53 pm

I would like some please. What a fabulous dish – it would be perfect for a dinner party! Thanks for sharing it with us at the hearth and soul hop!

Butterpoweredbike October 12, 2010 at 4:35 pm

I really wish that I lived somewhere where I had access to fresh oysters. Being landlocked, I’m afraid to buy them from the store. These look so delish, thanks for sharing at the Hearth and Soul hop.

Couscous & Consciousness October 13, 2010 at 6:04 am

Ooooh – save some for me – I’ll be there shortly :-)
Sue

April@The 21st Century Housewife October 13, 2010 at 2:10 pm

These look gorgeous! What a lovely recipe.

alex@amoderatelife October 14, 2010 at 3:36 pm

Hey Lydie! Thanks so much for sharing on the hearth and soul hop this week. My husband is also an oyster fiend, but because my mother was allergic to shellfish when I was a child, I never developed the taste for them. Your recipe though looks so goood, I might be tempted to try one! Hugs! Alex@amoderatelife

Steaks@MeatHub Inc. December 13, 2010 at 1:08 pm

These oysters sound delicious! 😀

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