Jan 122012
 

Oysters Bienville is often served as part of Oysters 2-2-2, which

is 2 Oysters Rockefeller, 2 Oysters Bienville and 2 of the restaurants

own oyster creation. But Oysters Bienville is a dish that can stand

on its own. It is as rich as Oysters Rockefeller but not as popular.

Combining oysters with shrimp on a half shell makes a mini seafood

combo platter. In my opinion, they are better than Oysters Rockefeller.

2 strips of Bacon finely chopped

½ cup Onions chopped

 

¼ teaspoon Creole Seasoning

 

½ teaspoon Garlic chopped

 

1 tablespoon Butter

 

1½ tablespoons Flour

 

½ cup Half and Half

 

¼ cup Chablis wine

 

¼ cup Mushrooms finely chopped

¼ pound medium Shrimp peeled, deveined and coarsely

 

chopped

 

1 tablespoon Parmesan cheese grated

 

1 tablespoon Romano cheese grated

 

2 teaspoons Lemon Juice

 

2 tablespoons Green Onions chopped tops only

 

2 teaspoons fresh Parsley Leaves chopped

 

1 Egg Yolk slightly beaten

 

1 dozen oysters in their half shell

 

Rock Salt

 

 

Preheat oven to 400 degrees. Spread rock salt on a large baking

pan. Fry the bacon until crisp in a medium skillet over medium-high

heat. Add the onions and seafood seasoning and cook, stirring for 2

minutes. Add the garlic and butter, and cook while stirring, until the

butter melts. Add the flour and cook for 2 minutes stirring constantly.

Add the half and half and wine and stir to blend. Reduce the heat

to medium, and then add the mushrooms and shrimp. Stir and fold

to mix and cook until the mixture is thick, about 3-4 minutes. Add

the cheeses, lemon juice, green onions and, parsley. Stir to blend.

Remove from heat. Add the egg yolk and blend well. Let cool to room

temperature. Arrange the shells on the rock salt. Make sure they don’t

move. Put one oyster in each shell and top with 1½ tablespoons of the

sauce. Make sure the sauce is spread out to the edges of the shell and

covers the oyster completely. Bake until the sauce is golden brown

and the oysters begin to curl around the edges, about 20 minutes.

Carefully transfer to plates with rock salt to keep the oysters from

moving. Serve immediately.

 

Enjoy!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.