OYSTERS BIENVILLE
This dish is named in honor Jean Baptiste Le Moyne, Sieur de Bienville, the french colonial governor of Louisiana, who founded New Orleans in 1718. Here in the south oyster season usually opens sometime in November and closes sometime in April. We were raised being told to only eat oysters with months that have a "r" in them,...
Provided by donna morales
Categories Seafood Appetizers
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 450 degrees. In a small skillet, melt 2 tablespoons of the butter over medium heat and saute' the mushroom until tender. Drain and set aside. Drain the oysters, reserving 1 cup of the liquor (or substitute milk or chicken broth). Cover a large baking dish (or as many baking dishes as you need) with rock salt. Fit as many oyster shells as you can in each dish. Place an oyster in each shell. (You may also use ramekins, placing 4 oysters in each one) Melt the remaining 6 tablespoons of butter in a 9 inch skillet over medium heat. Saute' the green onions and garlic for 5 minutes. SLowly add the flour and stir to make a smooth mixture. Remove from heat. In a small bowl, beat the egg yolks, and stir in the parsley and cream. Stir the yolk mixture into the green onion and flour mixture, blending them well. Add the 1 cup of oyster liquor and cook over low heat, stirring, until it becomes a thick, creamy sauce. To the sauce, add the drained chopped mushroom, cheese, and salt. Stir until the cheese is melted and well blended. Spoon this sauce over the oysters and sprinkle with bread crumbs. Bake for 15 minutes, or until browned. Serve immediately with lemon wedges.
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Mujahid Ibrahim
[email protected]This recipe is a game-changer. I'll never cook oysters the same way again.
Pattori 90
[email protected]I can't wait to make this dish for my friends.
sevda azizova
[email protected]This recipe is a must-try for any seafood lover.
Harry Shuman
[email protected]I'm definitely going to try this recipe again.
Zaid ullah
[email protected]This dish is perfect for a special occasion.
Indra Subedi
[email protected]This recipe is a great way to use up leftover seafood.
MP40 gaming Nepali
[email protected]I'm not a big fan of seafood, but I thought this dish was really good.
Muskanmeman Muskan
[email protected]This dish was a hit at my party. Everyone loved it!
Ali Hafeez
[email protected]I loved the combination of flavors in this dish. The shrimp and oysters were cooked perfectly.
Brayden Winstone
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler dishes.
Christina Johnson
[email protected]I'm not a fan of oysters, but I thought this dish was pretty good.
Guy Begay
[email protected]The oysters were a bit overcooked, but the sauce was delicious.
Tadebeel
[email protected]I found this recipe to be a bit bland. I think it could use more seasoning.
Aneeq Ahamd
[email protected]This dish was a bit too rich for my taste, but it was still good.
Tiffany Jane
[email protected]I followed the recipe exactly and the dish turned out great. The only thing I would change is to add a little more spice.
BTL Multiple
[email protected]This recipe is a keeper! It's easy to make and the results are amazing.
Md Nishan
[email protected]I was looking for a new way to cook oysters and this recipe didn't disappoint. The oysters were cooked perfectly and the sauce was flavorful.
Ackim Nthala
[email protected]I've made this dish several times now and it's always a hit. My family loves it!
Aaron Munasha
[email protected]This was a great recipe! It was easy to follow and the dish turned out delicious. The sauce was especially good.
Cornelius Ekoh
[email protected]The flavors in this dish are incredible! The combination of shrimp, oysters, and mushrooms is perfect, and the sauce is rich and creamy. I will definitely be making this again.