Oysters Bienville
in From Gumbo to Pralines
And so ends the Reveillon segment of our calendar. I hope you’ve enjoyed these traditional Creole recipes and feel inspired to try them sometime!
1 dozen oysters on the half shell
rock salt
3 tablespoons butter
1 bunch green onions, chopped
3 tablespoons flour
1/2 cup shrimp, chopped
1/2 cup mushrooms, chopped
4 ounces dry white wine
1/2 cup heavy cream
bread crumbs
parmesan cheese, grated
Fill a 13″x 9″ baking pan halfway with rock salt and arrange oysters over salt. Bake at 350° until oysters are cooked about halfway through, 6-8 minutes.
In medium sauté pan, melt butter over medium-high heat. Sauté chopped green onions in butter until brown. Add flour and stir to combine; cook roux until medium brown in color (a little lighter than peanut butter). Add chopped shrimp and mushrooms, stirring, then slowly add white wine and cream. Season to taste and simmer for 10 to 15 minutes.
Spoon sauce over oysters, then cover with mixture of equal parts bread crumbs and parmesan cheese. Return to oven to brown — 10 to 12 minutes.
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