Oysters Bienville Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient
Interest Group


 Chopped green onion1⁄2 Cup (8 tbs)
 Garlic1 Clove (5 gm)
 All purpose flour2 Tablespoon
 Chicken broth2⁄3 Cup (10.67 tbs)
 Egg yolk1
 Dry white wine1⁄3 Cup (5.33 tbs)
 Canned sliced mushrooms3 Ounce
 Snipped parsley2 Tablespoon
 Bottled hot pepper sauce1 Dash
 Butter/Margarine1⁄2 Tablespoon
 Soft bread crumbs1⁄2 Cup (8 tbs)
 Grated parmesan cheese2 Tablespoon

Nutrition Facts

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


Open oysters (see page 20).
With knife, remove oysters.
Wash shells.
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 400° 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.