Real Recipes From Real Home Cooks ®

oysters bienville

Recipe by
Francine Lizotte
Surrey South, BC

In a gorgeous cream sauce with shrimp, this decadent recipe is absolutely amazing!

method Bake

Ingredients For oysters bienville

  • 12 lg
    oysters, shucked, drained and bottom shells reserved
  • 1/4 c
    oyster liquor
  • coarse sea salt, as needed
  • 1/4 c
    panko breadcrumbs
  • 1/2 c
    parmesan cheese, grated
  • 2 lg
    strips bacon, finely chopped
  • 1/2 c
    shallots, finely chopped
  • 2 Tbsp
    red peppers, finely chopped
  • 2 Tbsp
    green peppers, finely chopped
  • 1/3 c
    button mushrooms, washed and finely chopped
  • 2 lg
    cloves garlic, pressed
  • 1/8 tsp
    creole seasoning
  • 1 Tbsp
  • 1 1/2 Tbsp
    unbleached all-purpose flour
  • 1/2 c
  • 1/4 c
    dry white wine (substitute low-sodium chicken broth)
  • 1/4 lb
    shrimp or prawns, peeled, deveined and chopped into small pieces
  • 1/2 Tbsp
    freshly squeezed lemon juice
  • 2 Tbsp
    green onions (green parts only), chopped
  • 1 Tbsp
    parsley, chopped
  • 1 lg
    egg yolk, lightly beaten
  • 1 tsp
    mild paprika, or as needed

How To Make oysters bienville

  • 1
    After shucking the oysters, put them in a bowl and reserve its liquor in another bowl. Discard the flat top shells and keep the bottom shells as food vessels.
  • 2
    Preheat oven to 425ºF and spread coarse sea salt on a large baking sheet; set aside.
  • 3
    In a bowl, combine breadcrumbs and Parmesan cheese; stir and set aside.
  • 4
    In a cold skillet, add bacon pieces and turn the heat to medium-high. Fry until almost done, about 4 minutes.
  • 5
    Add shallots, peppers and mushrooms. Reduce heat to medium and sauté for 3 minutes.
  • 6
    Add garlic and sauté for only 1 minute. Stir in Creole Seasoning.
  • 7
    Add butter and when melted, add flour; cook for 2 minutes stirring constantly.
  • 8
    Stir in half-and-half, wine and reserved oyster liquor. Cook until the mixture thickens or until the sauce coats the back of a spoon, about 4 minutes.
  • 9
    Add shrimp, lemon juice, green onions and parsley. Stir well for 1 minute and remove from the heat.
  • 10
    Add egg yolk to sauce and stir vigorously until nicely blended; set aside.
  • 11
    To assemble, place an oyster in each reserved shell matching the size for each. Spoon the sauce equally among the 12 oysters.
  • 12
    Place them onto prepared baking sheet and press the shells down in the salt to secure them.
  • 13
    Generously sprinkle breadcrumb cheese mixture on top. Dust lightly with paprika.
  • 14
    Transfer to the preheated oven and bake for 10 minutes rotating the pan halfway through.
  • 15
    When the top is light brown and the oysters start curling around the edges, remove from the heat and serve immediately.
  • 16
    To vies this delicious appetizer on YouTube, click on this link >>>