New Orleans Oysters Bienville PDF Print E-mail
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Wednesday, 22 June 2011 23:59

Well worth the effort. Be sure to use the best oysters! 2-3 doz. raw oysters on the half shell, or individual ovenware shells 1 bunch green onions, finely chopped ½ stick butter 2 TBS flour 16 oz chicken stock, heated 1 ½ pounds...

 

Well worth the effort. Be sure to use the best oysters!

  • 2-3 doz. raw oysters on the half shell, or individual ovenware shells
  • 1 bunch green onions, finely chopped
  • ½ stick butter
  • 2 TBS flour
  • 16 oz chicken stock, heated
  • 1 ½ pounds boiled shrimp, finely chopped
  • 4 oz mushrooms, finely chopped
  • 3 egg yolks, lightly beaten
  • 3 oz sauterne wine
  • ½ cup half n half
  • ½ tsp salt or less depending upon saltiness of oysters
  • ½ tsp black pepper
  • 1/8 tsp cayenne pepper
  • ¼ cup seasoned bread crumbs
  • ¼ cup parmesan cheese
  • 1/8 tsp paprika
  • Oyster liquor
  1. Drain and reserve oyster liquid
  2. Place oysters in shells in 375° oven for 10 minutes till edges curl; remove and set aside
  3. Saute green onions in butter for 3-4 minutes
  4. Slowly add flour, stirring until moderately thick (add additional flour if necessary)
  5. Slowly add heated chicken stock, continually stirring
  6. Add shrimp & continue stirring until mixture is smooth and thick
  7. Add mushrooms and continue cooking & stirring for additional 2 minutes; remove from heat and set aside
  8. In a separate pot under low heat, combine beaten egg yolks with next 9 ingredients stirring constantly until thickened
  9. Combine the two mixtures and spoon over each oyster
  10. Generously sprinkle additional parmesan cheese and bread crumbs on each oyster (mixture should form fairly thick cover)
  11. Place oysters in 400° oven until top is brown
  12. Remove from oven, serve immediately on bed of rock salt (keeps the shells stable)

Serves 4-6

 

Last Updated on Wednesday, 06 July 2011 03:25