Ingredients with Measurements:
- 24 fresh oysters, shucked
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup dry white wine
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 1/2 cup bread crumbs
Special Equipment Needed:
- Baking sheet
- Mixing bowl
- Saucepan
- Whisk
- Oven
Step-by-Step Instructions:
1. Preheat the oven to 425°F.
2. Arrange the shucked oysters on a baking sheet and set aside.
3. In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.
4. Add the chopped onion, green bell pepper, celery, and garlic to the saucepan. Cook for 5 minutes, stirring occasionally.
5. Gradually whisk in the heavy cream and cook for 5 minutes, or until the sauce thickens.
6. Add the Parmesan cheese, white wine, Worcestershire sauce, hot sauce, salt, and black pepper to the saucepan. Stir until the cheese is melted and the sauce is well combined.
7. Remove the saucepan from the heat and stir in the chopped parsley and green onions.
8. Spoon the sauce over the oysters on the baking sheet.
9. Sprinkle the bread crumbs over the sauce.
10. Bake the oysters for 10-12 minutes, or until the sauce is bubbly and the bread crumbs are golden brown.
- Time:
Preparation time: 20 minutes
- Cooking time: 12 minutes
Temperature:
- Oven temperature: 425°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 24g
- Saturated fat: 14g
- Cholesterol: 130mg
- Sodium: 700mg
- Total carbohydrates: 16g
- Dietary fiber: 1g
- Sugars: 3g
- Protein: 14g
Substitutions for ingredients:
- Instead of fresh oysters, you can use canned oysters.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of Parmesan cheese, you can use Romano cheese.
- Instead of white wine, you can use chicken broth or vegetable broth.
- Instead of hot sauce, you can use cayenne pepper.
Variations:
- You can add cooked shrimp or crab meat to the sauce.
- You can use different types of cheese, such as cheddar or Gruyere.
- You can add chopped bacon or ham to the sauce.
- You can use different types of bread crumbs, such as panko or seasoned bread crumbs.
Tips and Tricks:
- Make sure to shuck the oysters carefully to avoid any shell fragments.
- Use a whisk to make the sauce smooth and creamy.
- If the sauce is too thick, add more cream or broth to thin it out.
- If the sauce is too thin, add more flour to thicken it up.
- Garnish the oysters with lemon wedges or chopped fresh herbs.
Storage Instructions:
- Store any leftover oysters in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- To reheat the oysters, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the oysters on a platter with lemon wedges and fresh herbs.
- Arrange the oysters on individual plates and garnish with chopped green onions.
Garnishes:
- Lemon wedges
- Chopped fresh herbs, such as parsley or chives
- Crumbled bacon or ham
Pairings:
- Serve the oysters with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- Serve the oysters with a side salad or roasted vegetables.
Suggested Side Dishes:
- Caesar salad
- Roasted asparagus
- Garlic mashed potatoes
Troubleshooting Advice:
- If the bread crumbs are not golden brown, broil the oysters for 1-2 minutes to crisp them up.
Food Safety Advice:
- Make sure to cook the oysters to an internal temperature of 145°F to ensure they are safe to eat.
- Wash your hands and all surfaces that come into contact with the raw oysters to avoid cross-contamination.
Food History:
- Oysters Bienville is a classic New Orleans dish that was created in the early 20th century by Antoine's Restaurant.
Flavor Profiles:
- Creamy
- Savory
- Cheesy
- Spicy
Serving Suggestions:
- Serve the oysters as an appetizer or as a main course with a side dish.
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