Nutritional Info

Nutrition Facts

Serving Size 1 (1598g)

Calories 1134
Calories from Fat 678 (60%)
Amount Per Serving %DIV
Total Fat 75.3g 116%
Saturated Fat 50.2g 251%
Monounsaturated Fat 22.4g
Polyunsaturated Fat 2.8g
Trans Fat 0.0g
Cholesterol 229mg 76%
Sodium 5896mg 256%
Potassium 1007.1mg 21%
Total Carbohydrate 68.9g 23%
Dietary Fiber 7g 28%
Sugars 0.2g
Protein 36.3g 73%

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Recipe Description
This famous Louisiana dish was named for the "Father of Louisiana," Jean Baptiste Bienville. In no two restaurants will you find this dish prepared exactly the same way, but I do feel that the following recipe is the best.
Prep time
15 min
Cook time
30 min
Ready In
45 min

Ingredients

Serves Tool

Serves To:USMetric
1/2 Cup(c)  bread crumbs
1/2 Cup(c)  swiss cheese, grated
1/2 Teaspoon(t)  white pepper, ground, or to taste
1 Teaspoon(t)  salt, or to taste
1/2 Cup(c)  white wine
4 Tablespoon(T)  flour
6 Ounce(oz)  pimentoes, minced
2 Clove(clv)  garlic, minced
1 Bunch(bn)  green onions, chopped
1   bell pepper, seeded and minced
1/2 Cup(c)  butter
36   oysters, in their water

Preparation

Poach the oysters in their own liquor for a minute, just until their edges begin to curl. Strain the oysters out of the liquid and set aside. Add enough water to the poaching liquor to bring it to 2 cups. Set aside. To make the sauce: Melt the butter in a saucepan and saute the bell pepper, green onions, garlic and pimento until they are limp. Add the flour and cook together for two minutes. Blend in the white wine and the oyster liquor. Season with salt and pepper. Simmer for a few minutes until the sauce thickens. Fold in the cheese and bread crumbs and set aside to cool. To assemble the dish: Arrange the oysters in individual ovenproof dishes (6 per portion) and cover with the Bienville sauce. Bake in a preheated 375 degree F oven for 15 minutes, or until the sauce begins to brown on top.

Additional notes

Variation: To begin with, you might want to hold out the cheeses and bread crumbs for a topping, instead of incorporating it into the sauce. It is also popular to add chopped boiled shrimp and/or mushrooms.

Note: This dish should be prepared on the half shell, but that is not the easiest thing to do at home. I prefer to prepare it in either individual soufflee-type cups, or in a large casserole, spooned onto plates to serve. If you do want to prepare these on the half shell, you will need 6 pie pans filled with rock salt, and 36 half shells. Arrange 6 shells in a circle on each pan of salt, top with an oyster and cover with the sauce. Voila! The original and
the most familiar restaurant presentation.

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