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Oysters Bienville

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Ingredients
  Oysters in shells 24
  Rock salt To Taste
  Finely chopped green onions 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 3 Tablespoon
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Ground white pepper 1⁄4 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Chicken broth 1 Cup (16 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
  Egg yolks 3 , beaten
  Cooked shelled shrimp 1⁄2 Pound, chopped
  Chopped fresh mushrooms 1⁄2 Cup (8 tbs)
  Dry white wine 2 Tablespoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Fine dry bread crumbs 2 Tablespoon
  Paprika 1⁄8 Teaspoon
Directions

Open oysters in shells (see photo, right).
With a knife, remove oysters from shells and drain well.
Wash shells.
Place each oyster in the deep half of each shell.
Arrange on a bed of coarse rock salt in shallow pans. (Or, steady shells on pan lined with crumpled foil.)
In a saucepan cook green onions and garlic in butter or margarine about 5 minutes or till tender.
Stir in flour, salt, white pepper, and red pepper.
Add chicken broth and cream, stirring till well blended.
Cook and stir over medium heat till the mixture is thickened and bubbly.
Reduce heat.
Gradually stir about half of mixture into beaten yolks.
Return egg mixture to saucepan.
Bring to a gentle boil.
Cook and stir 2 minutes more.
Stir in shrimp, mushrooms, and wine.
Heat through.
Remove from heat.
Spoon 2 tablespoons of the shrimp mixture over each oyster.
Combine Parmesan cheese, bread crumbs, and paprika.
Sprinkle over oysters.
Bake in a 400° oven for 15 to 20 minutes or till golden on top and oysters curl.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Roasted
Ingredient: 
Seafood
Interest: 
Party

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