More Great Recipes: Cajun | Shellfish

Oysters Bienville


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Member since 2013

Serves 4-6 | Prep Time 45 | Cook Time 15

Ingredients

2/3 cup finely chopped mushrooms
1 tablespoon olive oil
1 teaspoon ground white pepper
4 tablespoons unsalted butter
1/2 cup brandy
1 1/2 teaspoon finely minced garlic
1/2 teaspoon cayenne 1 tablespoon finely chopped shallots
1 teaspoon salt
1/2 cup heavy cream
6 tablespoons grated Parmesan cheese
1 tablespoon flour
4 tablespoons dry bread crumbs
1/2 pound boiled shrimp, finely diced
1/4 cup finely minced parsley
2 dozen oysters on the half shell, drained
rock salt


Shuck oysters; drain well, reserving 1/2 cup liquor. Scrub and reserve 24 half shells. Melt sausage or bacon drippings in a heavy 10-inch skillet over medium heat; add green onions and cook just until slightly transparent (3 to 4 minutes). Add flour all at once and blend, then cook, stirring, 3 to 4 minutes. Slowly stir in whipping cream, blending to make a smooth paste. Add salt, black pepper, red pepper, parsley, sage and reserved oyster liquor, stirring to blend. Cook 5 minutes longer, whisking constantly. Stir in sour cream, Worcestershire sauce and wine; cook just until heated through. Taste and adjust seasonings. Preheat oven to 400F . Line a 15” x 10” baking sheet with rock salt. Place oyster shells on rock salt, nesting each into salt to prevent tipping. Pat oysters very dry on paper towels and place 1 in each shell. Spoon some of sauce over top of each oyster. Combine bread crumbs and cheese; sprinkle over tops of oysters. Bake in preheated oven until a light golden crust forms on tops of oysters (10 to 15 minutes). Serve hot. -


Pairs Well With


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