Oysters Bienville – Garden & Gun

Name: Oysters Bienville – Garden & Gun
Ingredients: 1 dozen Gulf oysters, shucked, liquor reserved (arrange oysters on open bottom shell and discard top half); Rock salt; 1 tbsp. vegetable oil; 1 clove garlic, very finely chopped; 1 jalapeño, pith and seeds removed and fine chopped; 1/4 cup finely chopped red bell pepper; 1/4 cup finely chopped celery hearts (about 1 rib); 1/2 cup finely chopped shallots (about 4 shallots); 2 tbsp. unsalted butter; 3 tbsp. flour; 1/2 cup oyster liquor (supplement with water if necessary); 1/2 cup heavy cream; 1 tsp. Angostura bitters; 2 tbsp. fresh-picked thyme; 2 tbsp. snipped chive; 2 tbsp. finely chopped flat-leaf parsley; Coarse salt and white pepper to taste; 1/3 cup finely chopped cooked bacon (applewood smoked rather than hickory); 2/3 cup freshly grated Parmesan; 2/3 cup panko (lighter, crispier Japanese-style bread crumbs that make an extra crunchy crust); 3 tbsp. unsalted butter, melted

gardenandgun.com

Chef Justin Devillier shares his favorite recipe for baked oysters

Keywords

Oysters
Recipes

View full recipe on gardenandgun.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at gardenandgun.com.

Share this recipe:

Ingredients

1 dozen Gulf oysters, shucked, liquor reserved (arrange oysters on open bottom shell and discard top half)
Rock salt
1 tbsp. vegetable oil
1 clove garlic, very finely chopped
1 jalapeño, pith and seeds removed and fine chopped
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped celery hearts (about 1 rib)
1/2 cup finely chopped shallots (about 4 shallots)
2 tbsp. unsalted butter
3 tbsp. flour
1/2 cup oyster liquor (supplement with water if necessary)
1/2 cup heavy cream
1 tsp. Angostura bitters
2 tbsp. fresh-picked thyme
2 tbsp. snipped chive
2 tbsp. finely chopped flat-leaf parsley
Coarse salt and white pepper to taste
1/3 cup finely chopped cooked bacon (applewood smoked rather than hickory)
2/3 cup freshly grated Parmesan
2/3 cup panko (lighter, crispier Japanese-style bread crumbs that make an extra crunchy crust)
3 tbsp. unsalted butter, melted