Oysters Bienville Recipe • A New Orleans' Classic! | Club Foody

 

I was around 11 when my parents introduced me to oysters. I remember that day very well. I watched my father shucking a couple dozen and I perplexedly looked at him wondering how he was going to prepare them. He handed me one sitting in its shell to try – I lifted my nose. It was slimy! It took me 10 years from that moment to enjoy my first raw oyster…
 
When dinner was ready, there was homemade French fries, tartar sauce, fried oysters and coleslaw. I took my first bite of these little gems and surprisingly, loved it! Once again, I didn’t have enough guts to try them without being cooked for another decade…
 
Besides enjoying them raw with delicious sauces – mignonette sauce, cocktail sauce or green tabasco sauce -, there are many cooked recipes I like such as Oysters Rockefeller, Oysters Kilpatrick from Australia, Oysters Suzette, the Japanese Oysters Motoyaki, Oysters Casino although clams can be substituted, Oysters and Cornbread Stuffing with Sausage, and Oyster Shooters – I also like one in my mug of beer… the saltiness is perfect in the draft!
 
Another incredible recipe that is so amazing is Oysters Bienville! This appetizer that originated in New Orleans is incredibly delicious! It’s one of David’s favorites and I don’t blame him. It’s creamy, smooth and absolutely delicious! In a gorgeous cream sauce made with bacon and veggies plus added shrimp with Creole seasoning, these mollusks are soooo tasty!
 
As I mentioned above, bacon is one the ingredients and has to be finely chopped. It’s not obvious to cut it into small pieces. The best way to achieve it without fighting with the fat is to place the strips in a single layer and freeze them until they just firm up – it should take 45 to 60 minutes.
 
The best way to slowly render the fat which in return makes the bacon crispier is to place the bacon pieces in a cold skillet before turning the heat on. It gives the best results for crispy bacon. I don’t know about you but I can’t stand soggy pieces of bacon fat… yuck!
 
Here’s the big question…
Can you buy pre-shucked oysters instead of fresh ones in their shells? No because you need the bottom shell as the food vessel. The same applies if you want to eat them raw… the fresher the better. Buying pre-shucked oysters are perfect for casseroles like Oysters and Cornbread Stuffing with Sausage. Don’t be intimidated by the shells and watch the tutorial I posted a couple weeks ago on How to Shuck Oysters.
 
After shucking, the mollusks are added to a bowl while their liquor goes in a small measuring cup. There’s a ¼ cup of liquor asked in the ingredient amounts but if there’s less, it’s okay. I like to add it to the sauce as it gives more flavor to it.
 
After they’re separated, discard the top flat shells and keep the curved bottom ones as the food vessels. Simply rinse them thoroughly under cold water to remove any sand or soil and invert them on a cutting board lined with paper towels to dry them off.
 
To cook them in the oven, there’s a baking sheet that has to be lined with coarse salt. Not only will it secure the shells from tipping but also help to cook the oysters evenly. Don’t go crazy with the salt for this recipe. The best inexpensive coarse ones to use are Rock Salt or the French Guérande Sea Salt which is gray – the Fleur de Sel that I enjoy using in baking or as a finishing salt is from there as well. If you don’t have either of them, simply use coarse Kosher Salt or Pickling Salt. Others that make a gorgeous impact in the presentation especially when serving the oysters raw are Himalayan Sea Salt and Lava Salt but they’re not cheap.
 
Today is Mardi Gras and to highlight the event, these Oysters Bienville are the perfect dish to make! They’re flavorful and a delicious change from Oysters Rockefeller. Named after Jean-Baptiste Le Moyne de Bienville who was the French governor and founder of New Orleans back in the late 17th and 18th century, this traditional dish has to be on your “to do” list if you’re an oyster lover!
Bon Appétit!
 
Check out these other incredible seafood recipes…
– Sautéed Scallops with Beurre Blanc
– Prawn Saganaki
– Lobster Newberg
– Fettuccine alle Vongole – Clam Fettuccine
– Mussels in Curry Sauce
– New England Crab Cakes
– Paella de Marisco
and for even more seafood recipes, click on this link… Recipe Category • Seafood & Fish

For ingredient amounts, directions and more info, visit https://clubfoody.com/cf-recipes/oysters-bienville/

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