Ingredients with Measurements:
- 24 fresh oysters, shucked
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- Salt and black pepper to taste
- Lemon wedges for serving
Special equipment needed:
- Baking sheet
- Saucepan
- Whisk
- Cutting board
- Knife
- Oyster knife
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Arrange the shucked oysters on a baking sheet and set aside.
3. In a saucepan, melt the butter over medium heat.
4. Add the flour and whisk until smooth.
5. Add the onion, celery, green bell pepper, and garlic. Cook until the vegetables are soft, about 5 minutes.
6. Add the white wine and whisk until smooth.
7. Add the heavy cream and whisk until smooth.
8. Add the Parmesan cheese, parsley, and chives. Whisk until smooth.
9. Season the sauce with salt and black pepper to taste.
10. Spoon the sauce over each oyster.
11. Bake the oysters for 10-12 minutes, or until the sauce is bubbly and golden brown.
12. Serve the oysters hot with lemon wedges on the side.
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: 485
Fat: 37g
Saturated Fat: 23g
Cholesterol: 198mg
Sodium: 625mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 3g
Protein: 16g
Substitutions for ingredients:
- Instead of oysters, you can use clams or mussels.
- Instead of white wine, you can use chicken or vegetable broth.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of Parmesan cheese, you can use Romano or Asiago cheese.
Variations:
- Add cooked shrimp or crab meat to the sauce before spooning it over the oysters.
- Top the oysters with breadcrumbs before baking for added texture.
- Use Cajun seasoning instead of salt and black pepper for a spicier flavor.
Tips and tricks:
- Make sure to shuck the oysters carefully to avoid any shell fragments.
- Use a whisk to ensure a smooth and creamy sauce.
- Serve the oysters immediately after baking for the best flavor and texture.
Storage instructions:
Leftover oysters 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:
Arrange the oysters on a platter and garnish with fresh parsley and lemon wedges.
Garnishes:
Fresh parsley and lemon wedges.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- Serve with a side salad or crusty bread.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add more white wine or broth to thin it out.
- If the sauce is too thin, whisk in more flour or cheese to thicken it.
Food safety advice:
- Make sure to properly shuck the oysters to avoid any shell fragments.
- Store leftover oysters in the refrigerator and consume within 2 days.
Food history:
Oysters Bienville is a classic New Orleans dish named after Jean-Baptiste Le Moyne de Bienville, the founder of the city. The dish is traditionally made with a creamy sauce flavored with vegetables, herbs, and cheese, and is often served as an appetizer.
Flavor profiles:
Creamy, savory, slightly briny.
Serving suggestions:
Serve as an appetizer or as a main course with a side salad or crusty bread.
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