Oysters Bienville

September 1, 2016

When it comes to decadent ways to highlight Louisiana oysters, New Orleans chefs have created a multitude. Oysters Bienville originated in the French Quarter and has been so popular that many fine dining destinations, from Antoine’s and Arnaud’s to Restaurant R’evolution and Brigtsen’s, have their own versions. Here, we dropped the bacon and cream to lighten the recipe up a bit, while keeping the flavors that have made the dish such a timeless classic.

Oysters Bienville

2016-08-25 01:29:31

Yields 12

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Ingredients

Rock salt
12 fresh oysters on the half shell
⅓ cup panko (Japanese bread crumbs)
2 tablespoons freshly grated Parmesan cheese
3 tablespoons olive oil
¼ cup minced white onion
1 clove garlic, minced
¼ cup finely chopped white mushrooms
¼ cup finely chopped fresh shrimp
2 tablespoons white wine
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon all-purpose flour
3 tablespoons chicken broth
3 tablespoons 2% reduced-fat milk
1 large egg yolk, lightly beaten
Garnish: sliced green onion, lemon wedges

Instructions

Preheat oven to 400°.
In an 13x9-inch baking dish, spread a ¾-inch layer of rock salt. Arrange oysters on top of rock salt.
In a medium bowl, combine bread crumbs and Parmesan. Set aside.
In a large saucepan, heat oil over medium-high heat. Add onion; cook until tender, about 2 minutes. Add garlic, mushrooms, shrimp, wine, salt, and pepper. Cook until mushrooms are tender and shrimp are pink and firm, 2 to 3 minutes. Sprinkle with flour; cook for 1 minute, stirring constantly. Add broth, and stir to combine. Add milk; cook until creamy and slightly thickened. Remove from heat, and slowly add egg yolk, stirring constantly. Spoon about 1 tablespoon shrimp mixture onto each oyster, and top with bread crumb mixture.
Bake until tops are lightly browned,  16 to 18 minutes. Garnish with green  onion and lemon, if desired. Serve immediately.

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