Description
Get ready to experience a true New Orleans classic! This Oysters Bienville recipe features fresh oysters topped with a rich, creamy sauce loaded with shrimp, mushrooms, and Parmesan, then baked to golden perfection. Whether you’re hosting a dinner party or just treating yourself, this dish is sure to impress.
Ingredients
Scale
- 12 fresh oysters, on the half shell
- 2 tbsp butter
- ½ cup shrimp, finely chopped
- ¼ cup mushrooms, finely chopped
- 2 tbsp all-purpose flour
- ½ cup heavy cream
- ¼ cup dry white wine (optional, but highly recommended!)
- 1 egg yolk, lightly beaten
- ¼ cup Parmesan cheese, grated
- 1 tbsp green onions, finely chopped
- ½ tsp garlic, minced
- ¼ tsp cayenne pepper (or to taste)
- ¼ cup breadcrumbs (for that perfect golden crust)
- Salt and black pepper, to taste
- Lemon wedges, for serving
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with a layer of rock salt or crumpled foil to keep the oysters steady.
- Shuck the oysters carefully, keeping them on the half shell and retaining as much of their natural juices as possible. Set aside.
- Make the Bienville sauce: In a skillet over medium heat, melt the butter. Add the mushrooms and shrimp, sautéing until the shrimp turn pink.
- Add the flour and stir continuously for about a minute to create a roux. Slowly pour in the heavy cream and wine, whisking until smooth.
- Temper the egg yolk: Take a spoonful of the hot sauce and whisk it into the egg yolk, then stir the mixture back into the skillet.
- Season with garlic, green onions, cayenne pepper, salt, and black pepper. Cook for another 2 minutes until the sauce thickens. Remove from heat and stir in the Parmesan cheese.
- Spoon a generous amount of the Bienville sauce onto each oyster. Sprinkle with breadcrumbs for that crispy finish.
- Bake for 12-15 minutes until the topping is golden brown and bubbling.
- Serve immediately with lemon wedges for an extra burst of brightness.
Notes
- Want to add extra seafood? Try mixing in lump crab meat for a twist.
- For an even crispier topping, broil the oysters for the last 2 minutes of baking.
- Making this ahead of time? You can prepare the sauce a day in advance and store it in the fridge. When ready to serve, simply assemble and bake.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Baking