Ingredients with Measurements:
- 24 fresh oysters, shucked
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped celery
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 cup heavy cream
- 1/2 cup grated Gruyere cheese
- 1/4 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Baking sheet
- Small saucepan
- Whisk
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Arrange the shucked oysters on a baking sheet.
3. In a small saucepan, melt the butter over medium heat.
4. Add the flour and whisk until smooth.
5. Add the onion, green bell pepper, celery, garlic, thyme, paprika, salt, and cayenne pepper.
6. Cook, stirring frequently, until the vegetables are tender, about 5 minutes.
7. Gradually whisk in the heavy cream and cook until the mixture thickens, about 5 minutes.
8. Remove from the heat and stir in the Gruyere cheese until melted.
9. Spoon the mixture over the oysters.
10. In a mixing bowl, combine the breadcrumbs and parsley.
11. Sprinkle the breadcrumb mixture over the oysters.
12. Bake until the oysters are cooked through and the topping is golden brown, about 10-12 minutes.
13. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 12 minutes
Temperature:
- Preheat the oven to 400°F.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 330
- Fat: 26g
- Saturated Fat: 16g
- Cholesterol: 120mg
- Sodium: 550mg
- Carbohydrates: 13g
- Fiber: 1g
- Sugar: 3g
- Protein: 11g
Substitutions for ingredients:
- Instead of Gruyere cheese, you can use Swiss cheese or Parmesan cheese.
Variations:
- You can add cooked shrimp or crab meat to the mixture for a seafood medley.
- You can add chopped bacon to the mixture for a smoky flavor.
Tips and tricks:
- Make sure to shuck the oysters carefully to avoid any shell fragments.
- You can use a food processor to finely chop the vegetables.
- You can prepare the mixture ahead of time and refrigerate until ready to use.
Storage instructions:
- Store any leftover oysters in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the oysters 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 or crushed ice for an elegant presentation.
Garnishes:
- Garnish with a sprinkle of chopped fresh parsley or chives.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve with a side of garlic bread or a simple green salad.
Troubleshooting advice:
- If the mixture is too thick, you can add a little more heavy cream to thin it out.
Food safety advice:
- Make sure to cook the oysters until they are fully cooked and the topping is golden brown.
- Always wash your hands and any utensils or surfaces that come into contact with raw seafood.
Food history:
- Oysters Bienville is a classic New Orleans dish named after Jean-Baptiste Le Moyne de Bienville, the founder of New Orleans.
Flavor profiles:
- This dish is rich and creamy with a hint of spice from the cayenne pepper.
Serving suggestions:
- Serve as an appetizer or as a main course with a side dish.
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