Brigtsen's Oysters Bienville

Photo by Lisa M.
Adapted from saveur.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from saveur.com

Ingredients

  • 1

    slice bacon, finely chopped

  • 1/3

    cup sliced white mushrooms

  • 2

    oz. ham, finely chopped

  • 6

    tbsp. unsalted butter

  • 6

    scallions, thinly sliced

  • 2

    stalks celery, finely chopped

  • 1

    medium yellow onion, finely chopped

  • 1

    clove garlic, finely chopped

  • 1/2

    small green bell pepper, finely chopped

  • 1/4

    tsp. dried oregano

  • 1/4

    tsp. dried thyme

  • 1/2

    tsp. cayenne pepper

  • 1

    bay leaf

  • Kosher salt and freshly ground black pepper, to taste

  • 3

    oz. medium raw shrimp (about 7), finely chopped

  • 1 1/2

    tbsp. dry sherry

  • 2/3

    cup heavy cream

  • 1/3

    cup milk

  • 1/3

    cup flour

  • Coarse rock salt, for pan

  • 12

    bluepoint oysters, on the half shell

  • Lemon wedges, for serving

Directions

1. Cook bacon in a 10" skillet over medium-high heat until crisp, 2 minutes. Using a slotted spoon, transfer bacon to a bowl; set aside. Add mushrooms and ham to skillet and cook until browned, 2 minutes; using a slotted spoon, transfer to bowl with bacon. Add 2 tbsp. butter to skillet; add scallions, celery, onions, garlic, and peppers; cook until soft, about 3 minutes. Add oregano, thyme, cayenne, bay, salt, and pepper; cook until fragrant, about 1 minute. Add shrimp and sherry; cook, stirring, until just pink, 1–2 minutes. Add cream and milk, and bring to a boil; reduce heat to medium and cook until reduced by two-thirds, about 5 minutes. Remove from heat and let cool slightly; stir in reserved bacon, mushrooms, and ham. Transfer mixture to a blender and purée until smooth; set aside. Wipe out skillet and melt remaining butter over medium-high heat; add flour and cook until golden, whisking constantly, 2 minutes. Whisk in reserved purée; remove; let cool to room temperature. Transfer to a pastry bag fitted with a ½" fluted tip and refrigerate until cold, at least 1 hour. 2. Heat broiler to high. Line a baking sheet with rock salt about ¼" deep. Nestle oysters onto bed of rock salt. Pipe filling over oysters; broil until tops are browned, about 4 minutes. Serve with lemon wedges.

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