Background and History
Oysters Bienville, a classic dish hailing from New Orleans, Louisiana, embodies the rich culinary history of the region. Created at the famous Antoine’s restaurant in the early 20th century, this indulgent appetizer features oysters nestled in a decadent sauce of shrimp, mushrooms, and seasonings, topped with a cheesy breadcrumb crust. Named after the French governor Bienville, who founded New Orleans, this dish pays homage to the city’s vibrant heritage and love for exceptional seafood.
24 fresh, shucked.
1/2 pound, peeled and deveined.
1 cup, finely chopped.
1/2 cup, chopped.
Dry White Wine
1/2 cup, grated.
Chopped, for garnish.
Approximately 35 minutes
Preheat the Oven
Preheat your oven to 400°F (200°C).
Prepare the Shrimp
In a skillet, sauté shrimp in butter until pink. Remove and chop.
Make the Sauce
In the same skillet, add more butter if needed. Sauté mushrooms and green onions until tender.
Stir in flour, cooking for 2-3 minutes.
Pour in the white wine, stirring constantly.
Gradually add heavy cream, stirring until thickened.
Add the chopped shrimp back into the sauce.
Place shucked oysters on a baking dish.
Spoon the shrimp and mushroom sauce over each oyster.
Make the Topping
In a bowl, mix breadcrumbs and grated Parmesan.
Sprinkle the breadcrumb mixture over the oysters.
Bake in the preheated oven for 10-12 minutes or until the topping is golden and bubbly.
Garnish and Serve
Garnish with chopped parsley.
Serve with lemon wedges.
(Values may vary based on specific ingredients and variations)
Calories: ~300 per serving
Use fresh, high-quality oysters for the best flavor.
Adjust the spice level with cayenne pepper if desired.
Oysters Bienville is traditionally served as an appetizer.
Be cautious of seafood allergies, especially when handling fresh oysters and shrimp.
Check ingredient labels for potential allergens in breadcrumbs and other packaged items.
Customize the recipe to accommodate specific dietary restrictions or allergies.