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Oysters (Jean Baptiste le Moyne, Sieur de) Bienville
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(Recipe ID: 776)
Preparation time: 25 minutes; Cook time: 30 minutes
Source: Chef Joseph Lowery
Oysters baked in their own shells topped with a rich sauce including shrimp and parmesean cheese. Named for the founder of New Orleans.
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 3 Tablespoons Unsalted Butter
- 3 Tablespoons Flour
- 1/4 cup Cream
- 1 cup bottled Clam Juice
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons Extra Virgin Olive Oil *
- 1 cup Chopped Green Onion
- 1/4 cup Minced Parsley
- 1/2 cup Chopped Red Bell Pepper
- 1/2 cup Chopped Celery
- 2 Tablespoons Sherry
- 1 teaspoon Tabasco Sauce
- 3/4 cup Tiny Boiled Shrimp
- 1/2 cup Grated Parmesan Cheese
- 1/4 cup Bread Crumbs
- 1 Tablespoon Paprika
- 24 Fresh oysters on the half shell
- In a saucepan, melt 2 Tablespoons butter and stir in flour. Stir and cook slowly for a couple of minutes to take away the raw flour favor.
- Add cream and clam juice. Blend thoroughly and cook until white sauce thickens. Remove from heat and set aside.
- In a large iron skilled, heat butter and olive oil.
- Add onion, parsley, bell pepper, celery. Cook over moderate heat for 3 minutes.
- Add sherry ,Tabasco and shrimp. Cook for 1 more minute and remove from heat Allow to cool slightly.
- Mix in cooled white sauce and Parmesan cheese. Taste for salt and add if desired.
- Place freshly opened oysters on baking sheets covered with rock salt if possible.
- Cover each oyster with a liberal amount of Bienville sauce.
- Top each with a sprinkle of bread crumbs mixed with the paprika. Oysters at his point can be stored.
- Bake at 400º about 7 to 10 minutes or until lightly browned. Time will vary with different sized oyster shells.
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