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  • Writer's pictureTommy Centola

Oysters Bienville

Updated: Jan 4, 2020

A common appetizer on New Orleans restaurants are Oysters 2-2-2. This is a sampling of three different baked oysters. The first is Oysters Rockefeller. The second is usually a house creation. The third is almost always Oysters Bienville. This dish has been clained to have been created by both Arnaud’s and Antione’s. The dish is named for Sieur de Bienville, Jean Baptiste le Moyne, founder of the city of New Orleans.

24 Oysters in shells

Coarse Rock Salt

1/2 cup finely chopped Green Onions

1 clove Garlic, minced

3 tablespoons Butter  

1/3 cup all-purpose Flour

1/4 teaspoon Salt

1/4 teaspoon ground White Pepper

1/4 teaspoon ground Red Pepper

1 cup Chicken Broth or Stock

1/2 cup Heavy Cream

3 beaten Egg Yolks

1/2 pound cooked, shelled Shrimp, chopped

1/2 cup finely chopped fresh Mushrooms

2 tablespoons dry White Wine

1/4 cup grated Parmesan Cheese

2 tablespoons Bread Crumbs

1/8 teaspoon Paprika

 Open oysters in shells. With a knife, remove oysters from shells and drain well. Wash shells. Place each oyster in the deep half of each shell. Arrange on a bed of coarse rock salt in shallow pans. (Or, steady shells on pan lined with crumpled foil.) In a saucepan cook green onions and garlic in butter or margarine about 5 minutes or until tender. Stir in flour, salt, white pepper, and red pepper. Add chicken broth and cream, stirring until well blended. Cook and stir over medium heat until the mixture is thickened and bubbly. Reduce heat. Gradually stir about half of mixture into beaten yolks. Return mixture to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Stir in shrimp, mushrooms, and wine. Heat through. Remove from heat. Spoon 2 tablespoons of the shrimp mixture over each oyster. Combine Parmesan cheese, bread crumbs, and paprika. Sprinkle over oysters. Bake in a 400 degree F oven for 15 to 20 minutes or until golden on top and oysters curl. Makes 4 servings.


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