Oysters Bienville
A classic New Orleans baked oyster dish crowned with a rich shrimp-and-mushroom cream sauce, browned to perfection on the half shell.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
Add Oysters Bienville to your week, check it against your household's allergens, and build the shopping list automatically.