These are rich wine-spiked oysters with a creamy sauce. A decadent start to a larger meal, they're really simple to make. We shuck our own bivalves and cook them in their shell, but you can also cook this dish with pre-shucked oysters baked off in a casserole dish.
1 old dish towel for gripping the oyster and wiping the residue and shell on with the oyster knife.
Ingredients
1dozen raw oysters in their shell, reserve liqueur for the sauce)(or 1 pint of raw shucked oysters in their liqueur)
2tablespoonsminced celery
3tablespoonsminced onion
2tablespoonsminced red bell pepper
1tablespoon minced garlic
1minced scallions
2tablespoonbutter
1tablespoonall purpose flour
¼cupchardonnay or other dry white wine
⅓cupwhipping cream
¼cupreserved oyster liqueurstrained to remove any shell bits or grit
3tablespoonsfresh breadcrumbsdivided
3tablespoonsgrated parmesan cheesedivided
Instructions
Preheat the oven to 375° F. Loosely scrunch tin foil , then open it up to arrange on a rimmed baking sheet. (The foil will help keep the oysters upright in the pan). Set aside.
MAKE THE BIENVILLE SAUCE:
In a small skillet, heat the butter over medium heat and add the minced celery, onion, bell pepper, garlic, scallion. Cook for 3-5 minutes to sweat the vegetables until they're tender and slightly translucent.
Sprinkle the flour over the vegetables and cook, stirring constantly until the flour gets pasty. Add the wine to deglaze the pan and cook for 1 minute, stirring occasionally.
Add the cream and reserved oyster liqueur. Cook and stir for 1-2 minutes until the sauce is thick and creamy. If it's too stiff, add a tablespoon or two more oyster liqueur or wine.
Fold in 2 tablespoons of breadcrumbs and 2 tablespoons of parmesan cheese.
Combine and reserve the remaining 1 tablespoon each of crumbs and cheese in a separate bowl.
Set aside the bienvenue sauce to cool while you prepare the oysters.
SHUCK THE OYSTERS:
Wear the oyster gloves to protect your hands. Rest the oyster, cup side down on the old dish towel to secure it. Insert the tip of the oyster knife into the hinge of the oyster, forcing it open and twisting to break the hinge. (Wipe the knife off on the towel).
Slide the oyster knife along the top of the shell to disconnect the meat from the shell. Try not to lose the oyster liqueur as you want it for the sauce.
Transfer the oysters in their shell to the tin foil lined baking sheet in such a way that they stand upright and not lean to one side. Continue to shuck the oysters, in this manner.
ASSEMBLE THE OYSTERS:
Top each oyster with a spoonful (about 2 teaspoons each) of the bienvienue sauce. Transfer the oysters to the oven and bake for 12 minutes. Divide the remaining cheese and breadcrumb mixture and sprinkle over the oysters. Turn the broiler on to high and broil the oysters for 2-3 minutes or until the tops are golden brown and lightly crusty.