📝 About This Recipe
Named after Jean-Baptiste Le Moyne de Bienville, the founder of New Orleans, this decadent dish is a masterpiece of Creole gastronomy created at the legendary Antoine's Restaurant. These succulent oysters are baked in their shells under a rich, velvety blanket of shrimp, mushrooms, and sherry-infused cream sauce. It is a sophisticated, savory alternative to Oysters Rockefeller that perfectly captures the opulent spirit of the French Quarter.
🥗 Ingredients
The Shellfish
- 24 pieces Fresh Oysters (scrubbed, shucked, and left on the half shell)
- 2-3 pounds Rock Salt (to stabilize shells during baking)
The Savory Filling
- 4 tablespoons Unsalted Butter (divided)
- 1/2 pound Small Shrimp (peeled, deveined, and finely minced)
- 1/2 cup Mushrooms (finely chopped)
- 2 tablespoons Shallots (minced)
- 2 cloves Garlic (minced)
- 3 tablespoons All-purpose Flour
- 1/2 cup Chicken Stock (high quality)
- 1/4 cup Dry Sherry (not cooking sherry)
- 1/4 cup Heavy Cream
Seasoning and Topping
- 1/4 cup Parmesan Cheese (freshly grated)
- 1/4 cup Breadcrumbs (plain or panko)
- 1/8 teaspoon Cayenne Pepper (or to taste)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 Lemon Wedges (for serving)
👨🍳 Instructions
-
1
Preheat your oven to 425°F (220°C). Fill two large baking sheets or oven-proof platters with a thick layer of rock salt. This keeps the oysters level so their precious juices don't spill.
-
2
Shuck the oysters carefully, reserving the liquor (the liquid inside). Loosen the oyster meat from the bottom shell but leave it sitting in the shell. Place the shells onto the rock salt beds.
-
3
In a medium skillet over medium heat, melt 2 tablespoons of butter. Add the minced shrimp and mushrooms, sautéing until the shrimp turn pink and the mushrooms have released their moisture (about 3-4 minutes).
-
4
Add the shallots and garlic to the skillet. Cook for another 2 minutes until fragrant and translucent, being careful not to burn the garlic.
-
5
Push the shrimp mixture to the sides of the pan. Add the remaining 2 tablespoons of butter to the center. Once melted, whisk in the flour to create a roux, cooking for 1-2 minutes until it smells slightly nutty.
-
6
Slowly whisk in the chicken stock and any reserved oyster liquor. Continue whisking until the sauce thickens into a smooth paste.
-
7
Stir in the dry sherry and heavy cream. Lower the heat and simmer for 3-5 minutes until the sauce is thick enough to coat the back of a spoon heavily.
-
8
Season the mixture with cayenne pepper and half of the chopped parsley. Taste and add salt only if necessary, as oysters and parmesan are naturally salty.
-
9
Spoon approximately one tablespoon of the warm Bienville sauce over each oyster, covering the meat completely.
-
10
In a small bowl, mix the breadcrumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the top of each sauced oyster.
-
11
Place the baking sheets in the oven and bake for 12-15 minutes, or until the sauce is bubbling and the breadcrumb topping is a beautiful golden brown.
-
12
Remove from the oven and garnish with the remaining fresh parsley. Serve immediately while piping hot, straight on the bed of rock salt.
💡 Chef's Tips
Always use the freshest oysters possible; they should smell like the clean ocean breeze. If you don't have rock salt, crumpled aluminum foil works well to stabilize the shells. Do not overcook the roux; for Bienville, we want a light 'blond' roux to keep the sauce creamy rather than dark and nutty. Ensure the shrimp and mushrooms are minced very finely so they incorporate seamlessly into the sauce. If the topping isn't browning fast enough, you can flash them under the broiler for 60 seconds at the very end.
🍽️ Serving Suggestions
A crisp, chilled glass of Sauvignon Blanc or a dry Sparkling Wine cuts through the richness beautifully. Serve with crusty French bread to mop up any extra sauce and oyster liquor. A dash of Crystal or Tabasco hot sauce on top adds a perfect vinegary kick. Follow this appetizer with a light Green Goddess salad to balance the decadent buttery flavors.