Oysters Bienville
A classic New Orleans dish of fresh oysters topped with a rich shallot and mushroom sauce, finished with seasoned breadcrumbs and Parmesan cheese. Baked until golden brown, this elegant appetizer is perfect for special occasions.
Ingredients
- •1 bunch shallots
- •2 tablespoons butter
- •2 tablespoons flour
- •½ cup mushrooms
- •⅔ cup chicken broth
- •1 whole egg yolk
- •1 cup ice cream salt
- •⅓ cup dry white wine
- •1 to taste salt and cayenne pepper
- •2 dozen oysters
- •½ cup seasoned bread crumbs
- •¼ cup Parmesan cheese
Cooking Instructions
- 1.
Sauté the chopped shallots in the butter and slowly stir over a very low heat until the onions are well cooked, but not brown. Sprinkle the shallots with the flour and cook until the flour begins to brown. Add the chicken broth and the mushrooms and mix well. Beat the egg yolk into the wine and add to the chicken broth mixture, beating all the while. Season with the salt and cayenne, and cook over a low heat for 15 minutes.
20 min
- 2.
Heat a pan of ice cream salt in a 400-degree oven for 15 minutes. Place the oysters on the half shell in the hot ice cream salt and return to the oven for about 5 minutes. Spoon the sauce over each oyster and sprinkle with a mixture of the bread crumbs and cheese. Return to the oven and bake until the bread crumb mixture is lightly browned. Two dozen oysters served this way will serve four.
25 min
