Oysters Bienville
Indulge in the luxurious flavors of Oysters Bienville, a classic New Orleans dish that captures the essence of Creole cuisine. This sophisticated appetizer features fresh oysters on the half shell, crowned with a rich and creamy topping made from sautéed shrimp, mushrooms, and onions, blended with Parmesan cheese, white wine, and a hint of paprika for bold flavor. A golden breadcrumb crust adds the perfect touch of crunch, while the velvety sauce achieves its luscious consistency with milk and heavy cream. Baked to perfection until bubbling and beautifully browned, these oysters are ideal for impressing guests at a dinner party or enhancing a holiday feast. Pair with a crisp white wine and a garnish of fresh parsley for a truly memorable dining experience. Perfect for seafood lovers, this recipe brings the vibrant flavors of the Gulf Coast to your table.
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Recipe Information
Ingredients
- 12 pieces fresh oysters on the half shell
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 0.5 cup yellow onion, finely minced
- 0.5 cup white mushrooms, finely chopped
- 0.5 cup small shrimp, finely chopped
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons dry white wine
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 0.5 cup breadcrumbs
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with rock salt or crumpled foil to create a stable surface for the oyster shells.
In a large skillet over medium heat, melt the butter. Add the minced onion and sauté until translucent, about 3-4 minutes.
Stir in the garlic and chopped mushrooms, and cook for another 3 minutes until softened.
Add the chopped shrimp to the skillet and cook until just pink, about 1-2 minutes.
Sprinkle the flour over the mixture and stir well to combine. Cook for 1 minute, then slowly whisk in the milk and heavy cream, stirring constantly to avoid lumps.
Reduce the heat to low and let the mixture simmer until thickened, about 5 minutes.
Stir in the white wine, grated Parmesan cheese, parsley, salt, black pepper, and paprika. Mix until everything is well combined, then remove from heat and let cool slightly.
Place the oysters on the prepared baking sheet. Spoon an equal amount of the Bienville mixture over each oyster, spreading it to cover the oyster completely.
Sprinkle breadcrumbs evenly over the tops of the oysters.
Bake in the preheated oven for 10-12 minutes, or until the tops are golden and the oysters are hot and bubbling.
Garnish with additional chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
2425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.5 g | 215% | |
| Saturated Fat | 93.2 g | 466% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 4432 mg | 193% | |
| Total Carbohydrate | 114.5 g | 42% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 21.7 g | ||
| Protein | 106.7 g | 213% | |
| Vitamin D | 56.2 mcg | 281% | |
| Calcium | 1234 mg | 95% | |
| Iron | 48.7 mg | 271% | |
| Potassium | 2278 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
