John B's Oysters Bienville

A New Orleans classic. Six dozen oysters baked on the half shell, each one topped with a rich, creamy sauce of chopped shrimp, mushrooms, white wine, green onions, garlic, and fresh Parmesan, then broiled until golden and bubbling.

The sauce starts as a proper roux: butter and flour cooked until bubbly, then a mixture of reserved oyster liquid, mushroom liquid, and heavy cream whisked in until smooth. Lemon juice, wine, mushrooms, and parsley join for a 15-minute simmer. The result is thick, savory, and luxurious.

Bedding the shells in rock salt isn’t just for looks. It stabilizes the half shells so they don’t tip and spill, and it holds heat so the oysters stay warm all the way to the table. Drain any liquid from the baked oysters before spooning on the sauce or it dilutes the topping.

Chef Tips

• Use a meat basting bulb to drain liquid from each oyster after the initial bake. This keeps the sauce from getting watery.
• Fresh Parmesan only. Pre-grated Parmesan doesn’t brown or melt the same way. Grate it fine right before using.
• Broil close to the heat. You want the Parmesan to brown fast without overcooking the oysters underneath. Watch it constantly.
• Serve immediately with lemon wedges and toast points for scooping up extra sauce.

Variations

• Oysters Rockefeller style: Add a handful of chopped spinach to the sauce for a green-hued variation.
• Crab Bienville: Fold in lump crab meat instead of shrimp for a different shellfish twist.
• Breadcrumb topping: Mix panko with melted butter and sprinkle over the Parmesan before broiling for an extra-crunchy crust.