John B's Oysters Bienville
Yield
4 servingsPrep
15 minCook
40 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 dozen | each |
oysters
opened, liquid reserved |
|
| 1 | bunch |
scallions, spring or green onions
(use stems) |
*
|
| ¼ | pound |
butter
|
|
| 4 | Cloves |
garlic
|
*
|
| ½ | cup |
lemon juice
|
|
| 8 | tablespoons |
all-purpose flour
|
|
| 1 | x |
heavy whipping cream
|
*
|
| ½ | cup |
white wine
dry |
*
|
| ½ | pound |
shrimp
finely chopped |
|
| 5 ¾ | ounces |
mushrooms
chopped and undrained |
|
| ¼ | cup |
parsley leaves
fresh and chopped |
|
| 1 | x |
red hot pepper sauce
|
*
|
| 1 | x |
salt and white pepper
to taste |
* |
| 1 | x |
Parmesan cheese
|
*
|
| 1 | wedges |
lemon
|
*
|
| 1 | x |
toast points
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
oysters
opened, liquid reserved |
|
||
| 1 | bunch |
scallions, spring or green onions
(use stems) |
*
|
| 113.4 | g |
butter
|
|
| 4 | Cloves |
garlic
|
*
|
| 118 | ml |
lemon juice
|
|
| 1.2E+2 | ml |
all-purpose flour
|
|
| 1 | x |
heavy whipping cream
|
*
|
| 118 | ml |
white wine
dry |
*
|
| 226.8 | g |
shrimp
finely chopped |
|
| 166.2 | ml/g |
mushrooms
chopped and undrained |
|
| 59 | ml |
parsley leaves
fresh and chopped |
|
| 1 | x |
red hot pepper sauce
|
*
|
| 1 | x |
salt and white pepper
to taste |
* |
| 1 | x |
Parmesan cheese
|
*
|
| 1 | wedges |
lemon
|
*
|
| 1 | x |
toast points
|
* |
Directions
Sauté green onions, butter and garlic.
Stir in flour.
Cook over low heat until bubbly.
Combine oyster liquid, mushroom liquid and enough heavy cream to make a total of 1½ cups of liquid.
Add to sauce mixture slowly and cook until sauce is smooth and creamy.
Add lemon juice, wine, mushrooms, parsley and seasonings to taste.
Simmer mixture on low heat for 15 minutes.
Place 1 to 2 inch rock salt in a large Pyrex baking dish .
Place oyster shells onto this bed of salt.
Place 1 oyster in each half shell and bake at 375℉ (190℃) until edges of the oysters curl.
Drain any liquid from individual oysters with meat basting bulb.
Top oysters with sauce, and sprinkle with grated fresh parmesan cheese.
Return to oven and broil until slightly brown.
Serve with lemon wedges and toast points.
