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A wonderful oyster dish from the heart of the south, New Orleans. This would also make a memorable appetizer.

When the butter has melted and the foam begins to subside, sprinkle in the flour, stir the mixture to blend, and immediately turn the heat down to med-low.

Melt butter and saute onions until golden brown. Stir in flour and cook, stirring, until the mixture is lightly browned. Gradually stir in stock, wine , mushrooms, and shrimps. Cook slowly over low heat, stirring constantly, for 10 minutes. Open oysters and put them in their deep shells on

Preheat the oven to 400 degrees. Spread the rock salt to a depth of about 1/2 inch in four 8 or 9-inch pie pans. Arrange the pans on two large baking sheets and set them in the middle shelf of the oven to heat the salt while you prepare the oysters. Drain the oysters and their liquor through a fine

Oysters Bienville Oysters Bienville 1/2 cup butter 1 cup finely chopped green onion (scallions, spring onions) 1 cup finely chopped yellow onions 2 or 3 cloves garlic, finely chopped 6 oz fresh raw mushrooms, finely chopped 2 tbs lemon juice 1/4 cup flour 2 cups chicken broth 1 cup dry white wine 12

Oysters Bienville Yield: 6 Servings 3 oz Oysters, (boiled until Edges curl), drained 3 oz Clean oyster shells 1/2 Bienville sauce, cold 1 c Bread crumbs 1 c Grated Parmesan cheese 8 tb Melted butter Rock salt Contributed to the echo by: Bill Birner Originally from: Austin Leslie Here's a popular
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Recipe for Oysters Bienville