Best Emerils Oysters Bienville Recipes

Oysters Bienville image

Provided by Leon E. Soniat Jr.

Yield Makes 4 servings

Number Of Ingredients 12

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.

Emeril's Oysters Bienville image

Provided by Mysterygirl

Categories Creole

Time 1h

Yield 12 serving(s)

Number Of Ingredients 17

1/2 lb sliced bacon, chopped
1 cup chopped yellow onion
1 teaspoon salt
1/2 teaspoon cayenne
2 teaspoons chopped garlic
1/4 cup unsalted butter
1 cup all-purpose flour
2 cups milk
1/2 cup dry white wine
1/4 lb white button mushrooms, wiped clean, stems trimmed, and sliced (about 2 cups)
1 lb medium shrimp, peeled, deveined, and chopped
3 tablespoons fresh lemon juice
1/2 cup chopped green onions (, green part only) or 1/2 cup chopped scallion (, green part only)
3 tablespoons chopped fresh parsley leaves
4 large egg yolks, lightly beaten
36 medium oysters, shucked and drained, reserve the deeper bottom shells
rock salt (optional)

Steps:

In a large skillet over medium-high heat, fry the bacon until crisp, about 8 minutes.
Add the onions, salt, and cayenne and cook, stirring, for 2 minutes.
Add the garlic and butter, and cook, stirring, for 2 minutes 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 very thick, about 12 minutes.
Add the lemon juice, green onions, and parsley and stir to mix well.
Remove from the heat, add the beaten egg yolks, and blend well.
Let cool to room temperature.
Preheat the oven to 400 degrees F.
Arrange the reserved oyster shells on a bed of rock salt in 4 pie pans or on a large baking sheet.
Put an oyster in each shell and top it with about 2 heaping tablespoons of the sauce.
Or, the oysters can be put in a shallow pan (without the shells and rock salt) and topped with the sauce to bake.
Bake until the sauce is delicately browned and the oysters begin to curl at the edges, about 20 minutes.
Serve hot.