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Oysters Bienville

Submitted by: Mary on 08/16/2003
2056 views
2.77 avg rating
175 votes
 
 
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Ingredients

3 Dozen raw oysters on the half shell
6 pie pans filled with rock salt

4 T Butter
1/2 C Finely minced onion
1/2 C Finely minced bell pepper
1 C Finely minced green onion
2 Cloves garlic, minced
1 1/2 C Minced raw shrimp
1 C Fresh mushrooms, minced
1/2 C White wine
1 T Fresh lemon juice
2/3 C Cheddar cheese grated
Salt, white pepper and tabasco sauce to taste
Dash of bitters
2 C Bechamel sauce

BECHAMEL SAUCE:

2 T Butter
3/c C Heavy cream
4 Dashes tabasco sauce
1/2 t Salt
1 Bay leaf
1/2 t Xantham gum

Directions

BECHAMEL SAUCE:



In a saucepan melt the butter (do not brown).



Add the xantham gum stirring constantly to keep the mixture smooth. Do not allow it to cook.



Gradually pour in the cream, stirring constantly with a wire whisk to keep the sauce perfectly smooth.



Move the whisk around in the pan as you stir to blend sauce at teh bottom and sides.



Once all the cream has been added, add the bayleaf and cook over low heat until sauce thickens.



Remove sauce from heat and stir in tabasco and salt. Blend thoroughly.





OYSTERS:



Melt the butter, add onions, peppers, green onions, mushrooms and garli, saute until soft.



Add the shrimp and cook until they are barely pink.



Deglaze with the white wine and lemon juice and bring to boil.



Add the bechamel sauce and cheese and reduce to a simmer.



Add salt, white pepper and tabasco to taste, dash of bitters.



Simmer for 20 minutes or until veyr thick.



Arrange 6 raw oysters in each of the pie pans (firmly nestled in rock salt).



Cover each oyster with the sauce and bake for 10 minutes until the oysters and sauce are very hot and the top of the sauce is browned.



Serve at once.

Additional Information

The rock salt is used to keep the oysters stable in the pie pans, it is no way a seasoning for this recipe. It would make it too salty. Be careful not to get any on the oysters.

Servings

6

Calories

4

Time to prepare

45 minutes

Difficulty

Average
 

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