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Oysters Bienville Recipe
|Chopped green onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|All purpose flour||2 Tablespoon|
|Chicken broth||2⁄3 Cup (10.67 tbs)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Canned sliced mushrooms||3 Ounce|
|Snipped parsley||2 Tablespoon|
|Bottled hot pepper sauce||1 Dash|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 1153 Calories from Fat 336
% Daily Value*
Total Fat 38 g58.1%
Saturated Fat 14.7 g73.4%
Trans Fat 0 g
Cholesterol 612.8 mg
Sodium 1864.9 mg77.7%
Total Carbohydrates 88 g29.4%
Dietary Fiber 5.8 g23.2%
Sugars 5.2 g
Protein 95 g190.6%
Vitamin A 179.3% Vitamin C 244.6%
Calcium 57% Iron 257.1%
*Based on a 2000 Calorie diet
With knife, remove oysters.
Place each oyster in deep half of the shell.
Arrange shells on bed of rock salt in a shallow pan; set aside.Cook green onion and garlic in 2 tablespoons butter till tender but not brown.
Blend in flour and 1/4 teaspoon salt.
Add chicken broth all at once.
Cook and stir till mixture thickens and bubbles.
Beat egg yolk and wine together.
Add a little of the hot mixture to egg and wine; return to hot mixture.
Stir in mushrooms, parsley, and hot pepper sauce.
Cook over low heat, stirring till mixture almost boils.
In small saucepan melt 1/2 tablespoon butter; add soft bread crumbs and toss to coat.
Stir in Parmesan cheese.
Heat oysters at 400Â° for 5 minutes.
Top each oyster with 1 tablespoon of the sauce mixture.
Sprinkle 1 teaspoon bread-Parmesan mixture atop each oyster.
Bake till heated through and crumbs are lightly browned, about 10 to 12 minutes longer.