John B's Oysters Bienville

Submitted by TRiley0269

YIELD

4 servings

PREP

15 min

COOK

40 min

READY

55 min

Ingredients

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 *

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.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 216g (7.6 oz)

Amount per Serving

Calories 386 60% of calories from fat

% Daily Value *

Total Fat 26g 39%

Saturated Fat 15g 76%

Trans Fat 0g

Cholesterol 209mg 70%

Sodium 373mg 16%

Total Carbohydrate 6g 6%

Dietary Fiber 1g 3%

Sugars g

Protein 42g

Vitamin A 27% • Vitamin C 44%

Calcium 4% • Iron 37%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free