Oysters Bienville

Danno’s Oysters Bienville recipe inspired me. I followed Danno’s recipe first and then modified it a little to my taste. I decided to exclude mushrooms from the sauce and replace them with chopped oysters. It made the sauce creamier. I even considered replacing shrimp with oysters, too, thinking the more oysters, the better, but they add a fantastic texture to every bite. "Although Count Arnaud Cazaname of Arnaud’s Restaurant claimed creation of this dish, his was a recreation of the one he first tasted at Antoine’s, created by Chef Auguste Michel. It is named in honor of Jean de Baptiste Le Moyne, Sieur de Bienville, who in 1718, with the help of eighty French exiles, set up a colony near the mouth of the Mississippi river, called La Nouvelle Orleans; now New Orleans. He was also an early Louisiana governor, although he is most well known for being the namesake for this dish." — www.nolacuisine.com

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400F. Prepare the baking sheet. Wrinkle some foil, line it, and arrange oyster shells securing them in the foil. Prepare all the ingredients. Chop the scallions, separating the white part and green.

Step 2

Lightly butter the shells and place one whole oyster into each shell. Chope the rest of the oysters. Reserve the oyster liquor.

Step 3

Place skillet over medium heat and melt butter. Add flour and cook blond roux, stirring, for about a minute.

Step 4

Add scallions, the white part. Cook stirring for a minute.

Step 5

Add chopped oysters. Cook stirring for a minute.

Step 6

Add chopped shrimp. Cook stirring for a minute.

Step 7

Now, we add liquids one by one, cooking them done and thickening the sauce. First, add oyster liquor, stir and cook. Then repeat with white wine, then heavy cream.

Step 8

Season to taste with salt, pepper, add cayenne pepper if you like the heat, add hot Louisiana sauce adjusting the amount to your taste. Cook stirring.

Step 9

Turn off the heat and add egg yolks. Stir to mix well.

Step 10

Spoon 2 tbsp of the sauce topping an oyster in every shell. Sprinkle some brioche crumbs on top.

Step 11

Bake for 15 minutes or until light browning on the top.

Step 12

Prep serving plates by spooning a little bit of rock salt for every oyster shell. Serve hot or warm. Bon appetite!

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