Cajun & Creole

Oysters Bienville

Name: Oysters Bienville
Total time: 45 min
Yield: 1 servings
Cuisine: Cajun & Creole
Ingredients: 24 fresh oysters on the half shell; 1/2 lb small shrimp, peeled and finely chopped; 4 tbsp unsalted butter; 1/4 cup all-purpose flour; 1/2 cup finely chopped mushrooms; 3 green onions, minced; 1 cup whole milk, warmed; 1/4 cup dry white wine; 1/3 cup grated Parmesan cheese; 4 cups rock salt (for the baking dish)

A classic New Orleans baked oyster dish crowned with a rich shrimp-and-mushroom cream sauce, browned to perfection on the half shell.

45 minutes

Serves 1

Appetizer

Contains common allergens

Dairy Seafood Shellfish Wheat

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Instructions

6 steps

1
Preheat the oven to 425°F and spread a thick bed of rock salt across two rimmed baking sheets to steady the oyster shells.

2
Melt the 4 tbsp butter in a saucepan over medium heat, add the minced green onions and chopped mushrooms, and cook for about 4 minutes until softened.
3
Stir in the chopped shrimp and cook for 2 minutes until just pink, then sprinkle in the 1/4 cup flour and stir constantly for 2 minutes to form a pale roux.
4
Gradually whisk in the warm 1 cup milk and 1/4 cup white wine, then simmer for 4 to 5 minutes until the sauce is thick and smooth; season lightly with salt.
5
Nestle the oysters in their shells into the rock salt, spoon a generous mound of the Bienville sauce over each, and sprinkle with the grated Parmesan.
6
Bake for 12 to 15 minutes until the sauce is bubbling and the tops are golden brown, then serve immediately while piping hot.

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