Oyesters Bienville is typically served as an appetizer. If you are serving it as a main dish without any side dishes, double the recipe.
- ½ bunch shallots
- 1/4 cup mushrooms
- 1 tablespoon butter
- 1 tablespoons flour
- 1 egg yolk
- 1/4 cup dry white wine
- Cayenne pepper to taste
- Salt to taste
- 12 oysters on the half shell
- 1/4 cup bread crumbs (seasoned or unseasoned)
- 1/4 cup grated Parmesan cheese
You will also need rock salt, a large enough amount to place the oysters on in the pan while baking them in the oven.
- Chop the shallots finely. Chop the mushrooms.
- Sauté the shallots in the butter over very low heat, while stirring slowly. Keep on it until the shallots are well cooked but not brown.
- Sprinkle flour over the shallots and cook until the flour starts to get brown.
- Add the mushrooms and the chicken broth and mix well.
- Beat the egg yolk with the wine. Add to the chicken broth mixture while continuing the beating.
- Season with cayenne and salt.
- Cook over low heat for 15 minutes, before removing from the heat.
- While the mixture is cooking, pour rock salt into a pan and heat it up in the oven for 15 minutes at 400 degrees F.
- Place the oysters on the half shell in the hot rock salt. Cook in the oven for 15 minutes.
- Spoon chicken broth mixture over each oyster.
- Sprinkle each oyster with bread crumbs and Parmesan cheese.
- Return the dish to the oven and bake until the bread crumbs are lightly brown.
About Oysters Bienville
Oysters Beinville is dish native to New Orleans. Several different variants of the recipe are used within the city, including recipes that call for shrimps and bell peppers. Some of the more complicated recipes include a butter-based roux. Sherry can be used instead of white wine.