Ingredients with Measurements:
- 24 oysters, shucked
- 6 slices of bacon, diced
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1/2 cup diced tomatoes
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter
- 2 cups milk
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh thyme
- Salt and black pepper, to taste
Special equipment needed:
- Baking sheet
- Oven
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the shucked oysters on a baking sheet and set aside.
3. In a large skillet, cook the diced bacon until crispy. Remove the bacon from the skillet and set aside.
4. In the same skillet, sauté the onion, celery, green bell pepper, and red bell pepper until tender.
5. Add the diced tomatoes to the skillet and cook for another 2-3 minutes.
6. Sprinkle the flour over the vegetables and stir until well combined.
7. Add the butter to the skillet and stir until melted.
8. Slowly pour in the milk, stirring constantly, until the mixture thickens.
9. Add the grated Parmesan cheese, chopped parsley, chopped thyme, and cooked bacon to the skillet. Stir until well combined.
10. Season the mixture with salt and black pepper, to taste.
11. Spoon the mixture over the shucked oysters on the baking sheet.
12. Bake the oysters for 10-12 minutes, or until the mixture is golden brown and bubbly.
13. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 12 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 407
- Fat: 29g
- Saturated Fat: 16g
- Cholesterol: 137mg
- Sodium: 583mg
- Carbohydrates: 18g
- Fiber: 2g
- Sugar: 6g
- Protein: 18g
Substitutions for ingredients:
- Instead of oysters, you can use shrimp or scallops.
- Instead of bacon, you can use pancetta or prosciutto.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
Variations:
- You can add chopped garlic to the vegetable mixture for extra flavor.
- You can add hot sauce or cayenne pepper to the mixture for a spicy kick.
- You can top the baked oysters with breadcrumbs for added texture.
Tips and tricks:
- Make sure to shuck the oysters carefully to avoid any shell fragments.
- Use a cast-iron skillet for a rustic presentation.
- Serve the oysters with lemon wedges for a bright, citrusy flavor.
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 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the oysters on a bed of rock salt for a beachy vibe.
- Garnish the oysters with fresh herbs, such as chives or basil.
Garnishes:
- Lemon wedges
- Fresh herbs
Pairings:
- Chardonnay
- Sauvignon Blanc
- Pinot Noir
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the mixture is too thick, add more milk until it reaches the desired consistency.
- If the mixture is too thin, add more flour to thicken it.
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 any utensils or surfaces that come into contact with raw seafood to prevent cross-contamination.
Food history:
- Oysters Bienville is a classic New Orleans dish named after the French explorer Jean-Baptiste Le Moyne de Bienville, who founded the city in 1718.
Flavor profiles:
- Salty, savory, creamy, and slightly tangy.
Serving suggestions:
- Serve the oysters as an appetizer or a main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A