Oysters Bienville: A Classic New Orleans Indulgence – Recipe and History

Oysters Bienville, a decadent and luxurious dish originating from New Orleans, is a true testament to the city’s rich culinary heritage. This baked oyster dish is a symphony of flavors and textures, featuring plump oysters nestled in a creamy, cheesy sauce, topped with breadcrumbs, and baked to golden perfection. While the exact origins of the recipe are shrouded in mystery, it’s believed to have been created in the early 20th century at Antoine’s Restaurant, one of the oldest and most renowned restaurants in New Orleans. The dish is named after Jean-Baptiste Le Moyne de Bienville, the founder of New Orleans, adding a historical significance to its already impressive appeal.

This article will guide you through the process of creating your own Oysters Bienville at home, offering a detailed recipe, step-by-step instructions, helpful tips, and insights into the history and variations of this beloved New Orleans classic.

## What Makes Oysters Bienville So Special?

Several factors contribute to the allure of Oysters Bienville:

* **The Oysters:** Fresh, high-quality oysters are the foundation of the dish. Their briny, oceanic flavor is perfectly complemented by the rich sauce.
* **The Bienville Sauce:** This creamy sauce is a blend of butter, flour, seafood stock, mushrooms, shrimp (often), herbs, sherry, and Parmesan cheese. It’s a complex and flavorful sauce that elevates the oysters to a new level.
* **The Baking Process:** Baking the oysters ensures they are cooked through and tender while allowing the sauce to meld together and develop its flavors. The breadcrumb topping adds a satisfying textural contrast.
* **The New Orleans Connection:** Oysters Bienville is deeply rooted in New Orleans culinary tradition, making it a dish that carries a sense of history and place.

## Oysters Bienville Recipe: A Step-by-Step Guide

This recipe aims to recreate the classic Oysters Bienville experience. Feel free to adjust the ingredients to your preferences, but remember that the key is to maintain the balance of flavors and textures.

**Yields:** 6 servings (approximately 3-4 oysters per serving)
**Prep time:** 45 minutes
**Cook time:** 20-25 minutes

### Ingredients:

* **Oysters:** 18-24 fresh oysters, shucked and on the half shell (reserve the bottom shells)
* **Butter:** 6 tablespoons, unsalted
* **All-purpose flour:** 4 tablespoons
* **Yellow Onion:** 1/2 cup, finely chopped
* **Celery:** 1/2 cup, finely chopped
* **Garlic:** 2 cloves, minced
* **Cremini Mushrooms:** 1 cup, finely chopped
* **Cooked Shrimp:** 1/2 cup, peeled, deveined, and finely chopped (optional, but recommended)
* **Seafood stock:** 1 cup (fish or shrimp stock preferred)
* **Dry Sherry:** 1/4 cup
* **Heavy cream:** 1/2 cup
* **Parmesan cheese:** 1/2 cup, grated, plus more for topping
* **Worcestershire sauce:** 1 teaspoon
* **Hot sauce:** A few dashes (to taste)
* **Fresh parsley:** 2 tablespoons, chopped
* **Fresh thyme:** 1 teaspoon, chopped
* **Breadcrumbs:** 1/2 cup, plain or seasoned
* **Salt and black pepper:** To taste
* **Lemon wedges:** For serving
* **Rock Salt:** For baking (optional)

### Equipment:

* Oyster knife
* Baking sheet
* Large skillet
* Medium saucepan
* Mixing bowls

### Instructions:

**1. Prepare the Oysters:**

* **Shuck the Oysters:** This is the most challenging part for many. Use an oyster knife to carefully shuck the oysters, keeping them on the half shell. Be sure to reserve the bottom shells, as you’ll need them for baking. Discard any oysters that are not tightly closed or have a foul odor. Place the shucked oysters back into their half shells.
* **Oyster Shucking Tip:** Start by finding the hinge of the oyster shell. Insert the tip of the oyster knife into the hinge and twist to pop it open. Run the knife along the top shell to detach the oyster, then along the bottom shell to release it completely. Be careful not to cut yourself!

**2. Make the Bienville Sauce:**

* **Sauté the Vegetables:** In a large skillet, melt the butter over medium heat. Add the chopped onion and celery and sauté until softened, about 5-7 minutes. Add the minced garlic and chopped mushrooms and cook for another 3-5 minutes, until the mushrooms are tender and have released their moisture.
* **Add the Shrimp (Optional):** If using shrimp, add it to the skillet and cook for 1-2 minutes, until pink and cooked through.
* **Make a Roux:** Sprinkle the flour over the vegetables and shrimp (if using) and cook, stirring constantly, for 2-3 minutes. This creates a roux, which will thicken the sauce.
* **Whisk in the Liquids:** Gradually whisk in the seafood stock and sherry, making sure to scrape up any browned bits from the bottom of the skillet. Bring the mixture to a simmer, then reduce the heat and cook for 5-7 minutes, or until the sauce has thickened slightly.
* **Stir in the Cream and Cheese:** Stir in the heavy cream and Parmesan cheese. Cook for another 2-3 minutes, or until the cheese is melted and the sauce is smooth and creamy. Don’t let it boil. If the sauce becomes too thick, add a little more seafood stock or cream to thin it out.
* **Season the Sauce:** Stir in the Worcestershire sauce, hot sauce, chopped parsley, and chopped thyme. Season with salt and black pepper to taste. Remember that oysters are naturally salty, so be careful not to over-salt the sauce. Taste and adjust seasonings as needed.

**3. Assemble the Oysters Bienville:**

* **Preheat the Oven:** Preheat your oven to 400°F (200°C).
* **Prepare the Baking Sheet:** Spread a layer of rock salt (optional) on a baking sheet. This helps to stabilize the oysters and prevent them from tipping over. If you don’t have rock salt, you can simply use a baking sheet lined with foil.
* **Spoon the Sauce over the Oysters:** Carefully spoon the Bienville sauce over each oyster, making sure to cover the oyster completely. Be generous with the sauce – it’s the best part!
* **Top with Breadcrumbs:** Sprinkle the breadcrumbs over the sauce-covered oysters. You can add a little extra grated Parmesan cheese on top of the breadcrumbs for added flavor and browning.

**4. Bake the Oysters Bienville:**

* **Bake:** Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the oysters are cooked through, the sauce is bubbly and golden brown, and the breadcrumbs are toasted. The oysters should be firm and opaque when cooked.
* **Broil (Optional):** For extra browning, you can broil the oysters for the last 1-2 minutes of baking, keeping a close eye on them to prevent burning.

**5. Serve:**

* **Serve Immediately:** Carefully remove the baking sheet from the oven and let the oysters cool slightly before serving. Serve the Oysters Bienville immediately, garnished with lemon wedges. The lemon juice adds a bright acidity that complements the richness of the dish. A sprinkle of fresh parsley adds color and freshness.

## Tips for Perfect Oysters Bienville

* **Use Fresh, High-Quality Oysters:** The quality of the oysters is crucial to the success of this dish. Choose oysters that are fresh, plump, and have a clean, briny aroma. Ask your fishmonger for recommendations.
* **Don’t Overcook the Oysters:** Overcooked oysters become tough and rubbery. Bake them just until they are cooked through and firm. The baking time will vary depending on the size of the oysters and your oven.
* **Adjust the Seasoning:** The seasoning of the Bienville sauce is key to its flavor. Taste the sauce frequently and adjust the salt, pepper, hot sauce, and herbs to your liking.
* **Use Good Quality Seafood Stock:** The seafood stock adds depth of flavor to the sauce. Use a high-quality stock or make your own for the best results. Shrimp stock or fish stock both work well.
* **Get Creative with the Ingredients:** While this recipe is a classic, feel free to experiment with different ingredients. You can add different types of mushrooms, vegetables, or seafood to the sauce. For example, some recipes include crawfish or crabmeat.
* **Make it Ahead:** You can prepare the Bienville sauce ahead of time and store it in the refrigerator for up to 2 days. When ready to bake, spoon the sauce over the oysters and bake as directed. You can also shuck the oysters in advance and keep them refrigerated, covered, until ready to use. Don’t assemble too far in advance or the breadcrumbs will get soggy.

## Variations of Oysters Bienville

While the classic recipe is delicious, there are many variations of Oysters Bienville to explore:

* **Oysters Rockefeller:** This is another famous New Orleans oyster dish. It features oysters baked with a green sauce made from herbs, spinach, and butter. Some variations include Pernod, an anise-flavored liqueur.
* **Oysters Casino:** This version typically includes oysters baked with bacon, peppers, and breadcrumbs.
* **Spicy Oysters Bienville:** Add a generous amount of hot sauce or chili flakes to the Bienville sauce for a spicy kick.
* **Crawfish Bienville:** Substitute the shrimp with crawfish tails for a Cajun twist.
* **Crab Bienville:** Substitute the shrimp with crabmeat for a richer flavor.
* **Vegetarian Oysters Bienville:** Omit the shrimp and use vegetable stock instead of seafood stock for a vegetarian version. You can also add more mushrooms and vegetables to the sauce.

## History of Oysters Bienville

The history of Oysters Bienville is intertwined with the history of Antoine’s Restaurant, one of the oldest and most famous restaurants in New Orleans. The dish is believed to have been created at Antoine’s in the early 20th century, although the exact origins are not definitively known. The dish is named after Jean-Baptiste Le Moyne de Bienville, the founder of New Orleans, which suggests a connection to the city’s history and heritage.

Antoine’s Restaurant has a long and storied history, dating back to 1840 when it was founded by Antoine Alciatore. Over the years, the restaurant has become renowned for its classic French-Creole cuisine and its elegant atmosphere. Oysters Bienville has been a staple on the Antoine’s menu for generations, and it continues to be a popular choice among diners.

The dish has also been featured in numerous cookbooks and culinary publications, further solidifying its place in New Orleans culinary history. Oysters Bienville is not just a dish; it’s a symbol of New Orleans’ rich culinary heritage and its love of good food and good company.

## Serving Suggestions

Oysters Bienville are best served hot, straight from the oven. Here are some serving suggestions to enhance your dining experience:

* **Lemon Wedges:** As mentioned earlier, lemon wedges are a must-have accompaniment. The lemon juice adds a bright acidity that cuts through the richness of the sauce.
* **Crusty Bread:** Serve the oysters with crusty bread for dipping into the delicious Bienville sauce. Sourdough or French bread works well.
* **Green Salad:** A simple green salad provides a refreshing contrast to the richness of the oysters.
* **White Wine:** Pair the Oysters Bienville with a crisp, dry white wine, such as Sauvignon Blanc, Pinot Grigio, or Chablis. The acidity of the wine will complement the flavors of the dish.
* **Sparkling Wine:** For a special occasion, serve the oysters with sparkling wine, such as Champagne or Prosecco. The bubbles will cleanse the palate and enhance the overall dining experience.
* **As an Appetizer:** Oysters Bienville make an excellent appetizer for a multi-course meal. Serve them before a main course of seafood, steak, or poultry.
* **As a Main Course:** For a lighter meal, serve a larger portion of Oysters Bienville as a main course, accompanied by a salad and bread.

## Oysters Bienville: A Culinary Adventure

Making Oysters Bienville at home is a rewarding culinary adventure that allows you to experience a taste of New Orleans history and flavor. With fresh ingredients, careful preparation, and a little bit of patience, you can create a dish that will impress your family and friends. Don’t be afraid to experiment with different variations and personalize the recipe to your own tastes. So gather your ingredients, shuck those oysters, and get ready to indulge in the creamy, cheesy goodness of Oysters Bienville!

Enjoy!