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.
- 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
- Shuck the oysters, drain off the liquor into a small container and reserve. Leave the oysters on the half shell, refrigerated.
- Preheat oven to 400 degrees F.
- For the Sauce: Melt the butter in a large skillet over medium heat.
- Add the onions and garlic, saute until the onions turn slightly golden.
- Add the flour, stirring well to incorporate. Cook for a few minutes until it gets just a bit of color.
- Stir in the shrimp, mushrooms, and a bit more salt and pepper.
- Cook for 2-3 minutes, stirring constantly, until the shrimp start to turn pink.
- Add the white wine and the cream, cook for 2 minutes.
- Add the lemon juice, parsley, and hot sauce.
- Season to taste with the salt, pepper, and cayenne, then remove from the heat.
- When the sauce is slightly cooled, stir in the egg yolks, moving quickly to incorporate and keep them from curdling.
- 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.
- 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.
- Bake for 10-12 minutes then turn on the broiler to slightly brown the tops, for 1-2 minutes.
- The oysters are finished when the sauce is heated through and the edges of the oysters start to curl.
- 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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