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Oysters Bienville

List of Ingredients




Oysters Bienville
by Tom Fitzmorris, for InsideNewOrleans.com

There are no two versions alike of this classic baked oyster dish, and no agreement on what it even is. Here is my own take on the dish named for our city's founder. This is a revision of my old recipe, and is a bit easier than the old one and a good bit better. This method bakes the oysters as a casserole, but you could certainly bake them on the half-shells.

1 lb. small shrimp (50 count), peeled, rinsed, and chopped coarsely
1 stick butter
1 rib celery, chopped coarsely
1 large, ripe red bell pepper, seeds and membrane removed, chopped coarsely
8 oz. small white mushrooms, copped coarsely
1/2 cup flour
2/3 cup milk, heated to near boiling
2 egg yolks
2/3 cup finely shredded mozzarella cheese
1/4 cup dry sherry
4 strips lean bacon, fried crisp, crumbled
2 green onions, sliced finely
1 cup of oyster water (or as much as you can get, plus enough water to make a cup)
1 cup bread crumbs
1 tsp. salt-free Creole seasoning
1/2 tsp. salt
1/4 cup grated Parmesan cheese
4 dozen large oysters, well drained




Recipe



1. Heat 1 tsp. of the butter in a skillet until it bubbles. Saute the chopped shrimp until it turns pink. Remove and set aside.

2. Add 2 Tbs. butter to the pan and heat until it bubbles. Add the celery, bell pepper, and mushrooms. Saute until they get tender.

3. While that's going on, heat the remaining butter in a small saucepan and add the flour to it. Make a light roux, stirring constantly over medium heat until the texture changes. Remove from the heat and whisk in the hot milk until it takes on the texture of mashed potatoes. This is bechamel.

4. Add the egg yolks to the bechamel, stirring quickly to combine it before the eggs have a chance to set. Stir the mozzarella slowly into the bechamel. Set the bechamel aside.

5. Add the sherry to the skillet with celery, bell pepper and mushrooms. Bring the sherry to a boil and cook off the alcohol for about one minute.

6. Add the shrimp, bacon, and green onions. Cook for another minute, then add the oyster water. Bring it to a boil and cook for about two minutes. The sauce should be wet but not sloshy.

7. Lower the heat to low. Whisk the bechamel into the sauce to combine completely. This will completely change the texture of the sauce.

8. Combine the Creole seasoning, salt, bread crumbs, and cheeses. Blend two-thirds of the mixture into the sauce.

9. Cover the bottom of a shallow baking dish with oysters, leaving just a little space between them. Top with the Bienville sauce. Sprinkle the top with the remaining bread crumb mixture. Bake in a preheated 450-degree oven for about 15-20 minutes (depending on the size of the baking dish). The dish is done when it's bubbling and the top is browned.

Serves four to six.