Oysters Bienville
Oysters Bienville was created in the late 1930s at one of New Orleans's most famous restaurants, Antoine's. The recipe include oysters on the half shell, topped with a béchamel sauce flavored with sherry and cayenne, mixed with sautéed garlic, shallots, mushrooms and minced shrimp. A bread crumb-grated cheese mixture is sprinkled over the top and the oysters are baked on a bed of rock salt until bubbly and browned.
Ingredients
- 1 slice bacon finely chopped
- 1/3 cup mushrooms white, sliced
- 2 oz ham finely chopped
- 6 tbsp unsalted butter
- 6 green onion (scallion) thinly sliced
- 2 stalks celery finely chopped
- 1 yellow onion medium, finely chopped
- 1 clove garlic finely chopped
- 1/2 green bell pepper small, finely chopped
- 1/4 tsp ground oregano
- 1/4 tsp ground thyme
- 1/2 tsp cayenne
- 1 bay leaf
- 1 tbsp Kosher salt to taste
- 1 tbsp black pepper to taste
- 3 shrimp medium, raw , (about 7), finely chopped
- 1 1/2 tbsp sherry
- 2/3 cup heavy cream (36-38%)
- 1/3 cup whole milk
- 1/3 cup all-purpose flour
- 1 coarse rock salt for pan
- 12 oysters on the half shell
- 1 lemon cut into wedges for serving
Instructions
- Cook bacon in a 10" skillet over medium-high heat until crisp, 2 minutes. Using a slotted spoon, transfer bacon to a bowl; set aside. Add mushrooms and ham to skillet and cook until browned, 2 minutes; using a slotted spoon, transfer to bowl with bacon.
- Add 2 tbsp. butter to skillet; add scallions, celery, onions, garlic, and peppers; cook until soft, about 3 minutes. Add oregano, thyme, cayenne, bay, salt, and pepper; cook until fragrant, about 1 minute.
- Add shrimp and sherry; cook, stirring, until just pink, 1-2 minutes. Add cream and milk, and bring to a boil; reduce heat to medium and cook until reduced by two-thirds, about 5 minutes. Remove from heat and let cool slightly; stir in reserved bacon, mushrooms, and ham.
- Transfer mixture to a blender and puree until smooth; set aside. Wipe out skillet and melt remaining butter over medium-high heat; add flour and cook until golden, whisking constantly, 2 minutes.
- Whisk in reserved puree; remove; let cool to room temperature. Transfer to a pastry bag fitted with a ½" fluted tip and refrigerate until cold, at least 1 hour.
- Heat broiler to high. Line a baking sheet with rock salt about ¼" deep. Nestle oysters onto bed of rock salt. Pipe filling over oysters; broil until tops are browned, about 4 minutes. Serve with lemon wedges.
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