Oysters Bienville

Oysters Bienville

Oysters Bienville served on a half shell

Oysters Bienville is a classic New Orleans dish named after Jean-Baptiste Le Moyne de Bienville, the founder of the city. This dish is a rich and savory preparation of oysters baked with a creamy sauce, often including ingredients such as shrimp, mushrooms, breadcrumbs, and Parmesan cheese.

History

Oysters Bienville is a staple of Creole cuisine, which blends French, Spanish, African, and Native American influences. The dish was created in the early 20th century and has become a popular offering in many New Orleans restaurants, particularly those specializing in seafood.

Preparation

The preparation of Oysters Bienville involves several steps:

1. Shucking the Oysters: Fresh oysters are shucked, and the meat is removed from the shells. The shells are cleaned and reserved for baking.
2. Making the Sauce: A rich sauce is prepared using butter, flour, cream, and white wine. Shrimp and mushrooms are sautéed and added to the sauce, along with green onions, garlic, and herbs.
3. Assembling the Dish: The oyster shells are filled with the raw oysters, topped with the prepared sauce, and sprinkled with breadcrumbs and Parmesan cheese.
4. Baking: The assembled oysters are baked in a hot oven until the topping is golden brown and the sauce is bubbling.

Serving

Oysters Bienville is typically served as an appetizer. It is often presented on a bed of rock salt to stabilize the shells and keep them warm. The dish is enjoyed for its rich flavors and creamy texture, making it a favorite among seafood lovers.

Related pages

• Oysters Rockefeller
• Creole cuisine
• New Orleans
• Seafood