Oysters Bienville

I was around 11 when my parents introduced me to oysters. I remember that day very well. I watched my father shucking a couple dozen and I perplexedly looked at him wondering how he was going to prepare them. He handed me one sitting in its shell to try – I lifted my nose. It was slimy! It took me 10 years from that moment to enjoy my first raw oyster…
 
When dinner was ready, there was homemade French fries, tartar sauce, fried oysters and coleslaw. I took my first bite of these little gems and surprisingly, loved it! Once again, I didn’t have enough guts to try them without being cooked for another decade…
 
Besides enjoying them raw with delicious sauces – mignonette sauce, cocktail sauce or green tabasco sauce -, there are many cooked recipes I like such as Oysters Rockefeller, Oysters Kilpatrick from Australia, Oysters Suzette, the Japanese Oysters Motoyaki, Oysters Casino although clams can be substituted, Oysters and Cornbread Stuffing with Sausage, and Oyster Shooters – I also like one in my mug of beer… the saltiness is perfect in the draft!
 
Another incredible recipe that is so amazing is Oysters Bienville! This appetizer that originated in New Orleans is incredibly delicious! It’s one of David’s favorites and I don’t blame him. It’s creamy, smooth and absolutely delicious! In a gorgeous cream sauce made with bacon and veggies plus added shrimp with Creole seasoning, these mollusks are soooo tasty!
 
As I mentioned above, bacon is one the ingredients and has to be finely chopped. It’s not obvious to cut it into small pieces. The best way to achieve it without fighting with the fat is to place the strips in a single layer and freeze them until they just firm up – it should take 45 to 60 minutes.
 
The best way to slowly render the fat which in return makes the bacon crispier is to place the bacon pieces in a cold skillet before turning the heat on. It gives the best results for crispy bacon. I don’t know about you but I can’t stand soggy pieces of bacon fat… yuck!
 
Here’s the big question…
Can you buy pre-shucked oysters instead of fresh ones in their shells? No because you need the bottom shell as the food vessel. The same applies if you want to eat them raw… the fresher the better. Buying pre-shucked oysters are perfect for casseroles like Oysters and Cornbread Stuffing with Sausage. Don’t be intimidated by the shells and watch the tutorial I posted a couple weeks ago on How to Shuck Oysters.
 
After shucking, the mollusks are added to a bowl while their liquor goes in a small measuring cup. There’s a ¼ cup of liquor asked in the ingredient amounts but if there’s less, it’s okay. I like to add it to the sauce as it gives more flavor to it.
 
After they’re separated, discard the top flat shells and keep the curved bottom ones as the food vessels. Simply rinse them thoroughly under cold water to remove any sand or soil and invert them on a cutting board lined with paper towels to dry them off.
 
To cook them in the oven, there’s a baking sheet that has to be lined with coarse salt. Not only will it secure the shells from tipping but also help to cook the oysters evenly. Don’t go crazy with the salt for this recipe. The best inexpensive coarse ones to use are Rock Salt or the French Guérande Sea Salt which is gray – the Fleur de Sel that I enjoy using in baking or as a finishing salt is from there as well. If you don’t have either of them, simply use coarse Kosher Salt or Pickling Salt. Others that make a gorgeous impact in the presentation especially when serving the oysters raw are Himalayan Sea Salt and Lava Salt but they’re not cheap.
 
Today is Mardi Gras and to highlight the event, these Oysters Bienville are the perfect dish to make! They’re flavorful and a delicious change from Oysters Rockefeller. Named after Jean-Baptiste Le Moyne de Bienville who was the French governor and founder of New Orleans back in the late 17th and 18th century, this traditional dish has to be on your “to do” list if you’re an oyster lover!
Bon Appétit!
 
Check out these other incredible seafood recipes…
– Sautéed Scallops with Beurre Blanc
– Prawn Saganaki
– Lobster Newberg
– Fettuccine alle Vongole – Clam Fettuccine
– Mussels in Curry Sauce
– New England Crab Cakes
– Paella de Marisco
and for even more seafood recipes, click on this link… Recipe Category • Seafood & Fish
 

 
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
 

Oysters Bienville

This Oysters Bienville recipe is so decadent! In a gorgeous cream sauce with shrimp plus Creole seasoning, it’s absolutely amazing!

5 from 2 votes

Print Recipe

Add to Favorites

Leave a Comment

Servings 1 dozen

Hover to scale

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Passive Time 0 minutes mins

Ingredients

  

1x2x3x

• 1 dozen oysters, shucked, drained and bottom shells reserved tips & tricks
• 1/4 cup oyster liquor Footnote
• coarse sea salt, as needed
• 1/4 cup Panko breadcrumbs
• 1/2 cup Parmesan cheese, grated
• 2 strips bacon, finely chopped
• 1/2 cup shallots, finely chopped
• 2 tbsp. red peppers, finely chopped
• 2 tbsp. green peppers, finely chopped
• 1/3 cup button mushrooms, washed and finely chopped
• 2 large cloves garlic, pressed
• 1/8 tsp. Creole seasoning see Recipe
• 1 tbsp. butter tips & tricks
• 1 1/2 tbsp. unbleached all-purpose flour
• 1/2 cup half-and-half
• 1/4 cup dry white wine (substitute low-sodium chicken broth)
• 1/4 lb. shrimp or prawns, peeled, deveined and chopped into small pieces
• 1/2 tbsp. freshly squeezed lemon juice tips & tricks
• 2 tbsp. green onions (green parts only), chopped
• 1 tbsp. parsley, chopped tips & tricks
• 1 large egg yolk, lightly beaten
• 1 tsp. mild paprika, or as needed

Directions

 

• After shucking the oysters, put them in a bowl and reserve its liquor in another bowl. Discard the flat top shells and keep the bottom shells as food vessels.
• Preheat oven to 425ºF and spread coarse sea salt on a large baking sheet; set aside.
• In a bowl, combine breadcrumbs and Parmesan cheese; stir and set aside.
• In a cold skillet, add bacon pieces and turn the heat to medium-high. Fry until almost done, about 4 minutes.
• Add shallots, peppers and mushrooms. Reduce heat to medium and sauté for 3 minutes.
• Add garlic and sauté for only 1 minute. Stir in Creole Seasoning.
• Add butter and when melted, add flour; cook for 2 minutes stirring constantly.
• Stir in half-and-half, wine and reserved oyster liquor. Cook until the mixture thickens or until the sauce coats the back of a spoon, about 4 minutes.
• Add shrimp, lemon juice, green onions and parsley. Stir well for 1 minute and remove from the heat.
• Add egg yolk to sauce and stir vigorously until nicely blended; set aside.
• To assemble, place an oyster in each reserved shell matching the size for each. Spoon the sauce equally among the 12 oysters.
• Place them onto prepared baking sheet and press the shells down in the salt to secure them.
• Generously sprinkle breadcrumb cheese mixture on top. Dust lightly with paprika.
• Transfer to the preheated oven and bake for 10 minutes rotating the pan halfway through.
• When the top is light brown and the oysters start curling around the edges, remove from the heat and serve immediately.

Notes

Footnote: If you don't have the exact amount and it's lesser, it's okay.

Don't forget to rate and comment on this recipe!