Ingredients with Measurements:
- 24 fresh oysters, shucked
- 1/2 cup unsalted butter
- 1/2 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 salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into wedges
Special equipment needed:
- Baking sheet
- Large skillet
- Whisk
- Oven
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. Arrange the oysters on a baking sheet and set aside.
3. In a large skillet, melt the butter over medium heat.
4. Add the flour and whisk until smooth.
5. Add the onion, bell pepper, celery, and garlic, and cook until the vegetables are tender, about 5 minutes.
6. Add the salt, cayenne pepper, black pepper, thyme, and oregano, and stir to combine.
7. Gradually whisk in the heavy cream and cook until the mixture thickens, about 5 minutes.
8. Remove the skillet from the heat and stir in the Parmesan cheese and parsley.
9. Spoon the mixture evenly over the oysters.
10. Bake for 10-12 minutes or until the topping is golden brown and bubbly.
11. Serve with lemon wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
Preheat oven to 425°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 414
Fat: 32g
Saturated Fat: 19g
Cholesterol: 158mg
Sodium: 701mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 2g
Protein: 15g
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.
Variations:
- Add chopped bacon or ham to the vegetable mixture for a smoky flavor.
- Substitute the parsley with chopped fresh chives or tarragon.
- Use a combination of different cheeses, such as Gruyere or cheddar, instead of Parmesan.
Tips and tricks:
- Make sure to shuck the oysters carefully to avoid any shell fragments.
- If the mixture is too thick, add a little more cream or milk to thin it out.
- Serve the oysters immediately after baking to ensure they are hot and crispy.
Storage instructions:
Oysters Bienville are best served fresh and hot. Leftovers can be stored 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 additional chopped parsley or lemon zest for a pop of color and flavor.
Pairings:
Oysters Bienville pair well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a side of crusty bread or a simple green salad.
Troubleshooting advice:
- If the topping is not browning evenly, move the baking sheet to a higher rack in the oven.
- If the mixture is too thin, add a little more flour to thicken it up.
Food safety advice:
Make sure to properly clean and store the oysters before shucking them. Discard any oysters that do not open during cooking.
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:
Oysters Bienville are rich and creamy with a hint of spice and a savory Parmesan topping.
Serving suggestions:
Serve as an appetizer or main course with a side of crusty bread or a simple green salad.
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