Arnauds Oyster Bienville Recipes

ARNAUD'S OYSTER BIENVILLE

ARNAUD'S OYSTER BIENVILLE image

Yield 24 oysters

Number Of Ingredients 16

Ingredients

2/3 cup mushrooms, finely chopped
1 tsp ground white pepper
4 T unsalted butter
1/2 cup brandy
1 1/2 tsp garlic, finely minced
1/2 tsp cayenne
1 T shallots, finely chopped
1 tsp salt
1/2 cup heavy cream
6 T grated romano cheese
1 T flour
4 T dry bread crums
1/2 lb boiled shrimp, finely diced
1/4 cup finely minced parsley
2 dozen oysters on the half shell
4 pans rock salt

Steps:

in a large, heavy saucepan, saute the chopped mushrooms quickly in a small amount of vegetable oil. Remove from pan and set aside. In the same pan, melt the butter and reder the garlic and shallots, stirring frequently, until soft. Add the diced shrimp, then sprinkle in the flour. Stir, then add the reerved mushrooms. Deglaze pan witth the brandy while stirring constantly. Stir in the heavy cream and cook until smooth before adding Romano cheese, dry bread crumps and parsley, salt, pepper and cayenne. A small amount of milk may be added if the mixture is too thick. Remove from heat, allow to cool, then refrigerate for about 1 1/2 hours. Half an hour before you plan to bake the oysters, place the pans of rock salt in a preheated 500F oven. Wash oyster shells well. pat dry. Put oysters on shells , place 6 in each pan of rock salt. Spoon 1 heaping tablespoon of sauce over each oyster. Bake for 15 to 18 minutes until well browned.

OYSTERS BIENVILLE

Oysters Bienville image

Provided by Emeril Lagasse

Categories appetizer

Time 55m

Yield 2 servings

Number Of Ingredients 18

Ingredients

Rock salt, for baking
2 strips bacon, finely chopped
1/2 cup chopped yellow onions
1/4 teaspoon salt
1/8 teaspoon cayenne
1/2 teaspoon minced garlic
1 tablespoon unsalted butter
1 1/2 tablespoons all-purpose flour
1/2 cup whole milk
1/4 cup dry white wine
1/4 cup finely chopped white button mushrooms
1/4 pound medium-size shrimp, peeled, deveined and chopped
2 tablespoons finely grated Parmesan
2 teaspoons fresh lemon juice
2 tablespoons chopped green onions (green parts only)
2 teaspoons finely chopped parsley leaves
1 large egg yolk, lightly beaten
1 dozen freshly shucked oysters, drained and deeper bottom shell rinsed and reserved for baking

Steps:

Preheat the oven to 400 degrees F.
Spread a 1/2-inch thick layer of rock salt on a large baking sheet and across the bottoms of 2 large plates. Set aside.
Fry the bacon until just crisp in a medium skillet over medium-high heat. Add the onions, salt, and cayenne and cook, stirring for 2 minutes. Add the garlic and butter, and cook, stirring, for 2 minutes or until the butter melts. Add the flour, and stirring slowly and constantly, cook for 2 minutes. Add the milk and wine and stir to blend.
Reduce the heat to medium, then add the mushrooms and shrimp. Stir and fold to mix and cook until the mixture is thick, 3 to 4 minutes. Add the Parmesan, lemon juice, green onions and parsley and stir to blend.
Remove from the heat, add the egg yolk, and blend well. Let cool to room temperature.
Arrange the reserved oyster shells on the prepared baking sheet. Put 1 oyster in each shell and top with about 1 1/2 tablespoons of the sauce, spreading the sauce evenly out to the edges of the shell to completely cover the oyster. (Alternatively, pipe the sauce over the oysters.) Bake until the sauce is lightly browned and the oysters begin to curl around the edges, about 20 minutes.
Using tongs or a spatula, carefully transfer the hot shells to the salt-covered plates and serve immediately.

OYSTERS BIENVILLE

Oysters Bienville image

Provided by Leon E. Soniat Jr.

Categories Mushroom Appetizer Mardi Gras Dinner Parmesan Oyster Breadcrumbs Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 bunch shallots, finely chopped
2 tablespoons butter
2 tablespoons flour
1/2 cup chopped mushrooms
2/3 cup chicken broth
1 egg yolk
Ice cream salt
1/3 cup dry white wine
Salt and cayenne pepper to taste
2 dozen oysters on the half shell
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese

Steps:

Sauté the chopped shallots in the butter and slowly stir over a very low heat until the onions are well cooked, but not brown. Sprinkle the shallots with the flour and cook until the flour begins to brown. Add the chicken broth and the mushrooms and mix well. Beat the egg yolk into the wine and add to the chicken broth mixture, beating all the while. Season with the salt and cayenne, and cook over a low heat for 15 minutes.
Heat a pan of ice cream salt in a 400-degree oven for 15 minutes. Place the oysters on the half shell in the hot ice cream salt and return to the oven for about 5 minutes. Spoon the sauce over each oyster and sprinkle with a mixture of the bread crumbs and cheese. Return to the oven and bake until the bread crumb mixture is lightly browned. Two dozen oysters served this way will serve four.

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