Oysters Bienville PDF Print E-mail
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This creamy oyster appetizers is usually found on menus of almost all popular New Orleans restaurants.   Its popularity is now spread throughout the U.S.


  • 6 strips bacon, chopped
  • 1 stick butter, unsalted
  • 4 cloves garlic, minced
  • 8 large green onion bottoms, finely chopped
  • 1 pound large mushrooms, chopped
  • ¾ cup all-purpose flour
  • 1 quart Half & Half
  • 2/3 cup oyster liquor
  • ½ cup sherry wine
  • 1/3 cup fresh lemon juice
  • 2 tsp Tabasco sauce
  • 2 cups boiled shrimp, coarsely chopped
  • ½ cup fresh parsley, finely chopped
  • ½ cup green onion tops, finely chopped
  • 1 tsp salt
  • ½ tsp white pepper
  • 1 tsp black pepper
  • 4 dozen large fresh oysters
  • 4 dozen deep oyster shells, scrubbed clean and dried
  • 8 metal pie tins (you may use deep oven proof artificial shells)
  • Rock salt to place in bottom of each pan to steady shells
  1. Fry bacon in large saucepan and fry over medium heat until crisp
  2. Add butter, melt then add garlic, green onion bottoms, and mushrooms; sauté stirring often for about 5 minutes
  3. Add flour and blend well; reduce heat to low and cook for 5 minutes, stirring constantly to prevent sticking
  4. Add Half & Half very slowly, stirring until sauce becomes smooth
  5. Add oyster liquor, sherry, lemon juice and Tabasco and whisk in until sauce is smooth
  6. Add shrimp, parsley, green onion tops, salt, and peppers; blend well into sauce; cook over low heat for about 15 minutes until thickened
  7. Set oven to broil; place each oyster into shell and set on rock salt in pie pans
  8. Broil for about 1 ½ minutes until edges curl (about 3” from heat source)
  9. Remove from oven and set oven to 425°
  10. Spoon 2-3 TBS of Bienville sauce over and around each oyster; bake for about 10 minutes until tops are lightly browned and edges bubbling
  11. Serve immediately

Serves 8 as an appetizer