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Oysters Bienville

Oysters Bienville

A rich and flavorful dish featuring fresh oysters, creamy filling, and a golden breadcrumb topping, epitomizing New Orleans' culinary tradition.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Louisiana, Seafood
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Oysters
  • 12 pieces fresh oysters Shucked, with liquor reserved
  • 1 cup rock salt For the baking tray
For the Filling
  • 4 tablespoons unsalted butter For sautéing
  • 1 medium shallot or onion Finely chopped
  • 3 cloves garlic Minced
  • 1 cup mushrooms Finely chopped
  • 1 cup shrimp Finely chopped
  • 1/2 cup white wine For deglazing
  • 1 cup heavy cream To create the sauce
  • 1 cup bread crumbs For topping
  • 1/2 cup grated Parmesan cheese For topping

Method
 

Preparation
  1. Shuck the oysters, retaining their liquor, and place them on a baking tray lined with rock salt to keep them level.
  2. In a skillet, melt butter and sauté shallots, garlic, and mushrooms until softened.
  3. Add the chopped shrimp and cook until they turn pink.
  4. Deglaze the pan with white wine, then add heavy cream and reduce the mixture until thickened.
  5. Stir in bread crumbs and Parmesan cheese.
Assembly and Baking
  1. Spoon the mixture over each oyster.
  2. Bake in a preheated oven at 375°F (190°C) until the topping is golden and bubbly, approximately 10-15 minutes.

Notes

Serve garnished with lemon wedges and fresh parsley. Consider variations with different types of mushrooms or alternative seafood such as crabmeat.