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Brigtsen's Oysters Bienville

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Rate this recipe 4.5/5 (2 Votes)
Brigtsen's Oysters Bienville 1 Picture

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

Details

Adapted from saveur.com

Preparation

Step 1

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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