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Oysters Bienville

Makes: 4 servings
Prep 30 mins Bake 400°F 15 mins
Oysters Bienville
  • 24  oysters in shells
  •  Coarse rock salt
  • 1/2  cup  finely chopped green onions
  • 1  clove garlic, minced
  • 3  tablespoons  butter or margarine
  • 1/3  cup  all-purpose flour
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground white pepper
  • 1/4  teaspoon  ground red pepper
  • 1  cup  chicken broth
  • 1/2  cup  whipping cream
  • 3  beaten egg yolks
  • 1/2  pound  cooked, shelled shrimp, chopped
  • 1/2  cup  finely chopped fresh mushrooms
  • 2  tablespoons  dry white wine
  • 1/4  cup  grated Parmesan cheese
  • 2  tablespoons  fine dry bread crumbs
  • 1/8  teaspoon  paprika

1. Open oysters in shells (see tip below). With a knife, remove oysters from shells and drain well. Wash shells.

2. Place each oyster in the deep half of each shell. Arrange on a bed of coarse rock salt in shallow pans. (Or, steady shells on pan lined with crumpled foil.)

3. In a saucepan cook green onions and garlic in butter or margarine about 5 minutes or until tender.

4. Stir in flour, salt, white pepper, and red pepper. Add chicken broth and cream, stirring until well blended. Cook and stir over medium heat until the mixture is thickened and bubbly.

5. Reduce heat. Gradually stir about half of mixture into beaten yolks. Return mixture to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more.

6. Stir in shrimp, mushrooms, and wine. Heat through. Remove from heat. Spoon 2 tablespoons of the shrimp mixture over each oyster.

7. Combine Parmesan cheese, bread crumbs, and paprika. Sprinkle over oysters. Bake in a 400 degree F oven for 15 to 20 minutes or until golden on top and oysters curl. Makes 4 servings.

From the Test KitchenTest Kitchen Tip:
  • To shuck an oyster, hold the oyster in an oven mitt with the flat side up. Using a strong-bladed oyster knife, insert the knife tip into the hinge between the shells. Twist the blade to pry open the oyster. Slip the blade along the inside of the upper shell to free the muscle from the shell. Remove and discard the flat top shell. Slide the knife under the oyster to cut the muscle from the bottom shell. Reserve the deep bottom shells for Oysters Bienville.
Nutrition Facts (Oysters Bienville)
  • Servings Per Recipe 4,
  • cal. (kcal) 435,
  • Fat, total (g) 29,
  • chol. (mg) 382,
  • sat. fat (g) 15,
  • carb. (g) 16,
  • fiber (g) 1,
  • pro. (g) 27,
  • vit. A (IU) 1506,
  • vit. C (mg) 16,
  • sodium (mg) 774,
  • calcium (mg) 273,
  • iron (mg) 8,
  • Percent Daily Values are based on a 2,000 calorie diet

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