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Chesapeake Oysters Bienville with Shrimp & Mushrooms

3 Hands Oysters

Servings

6

Prep Time

35 minutes

Cook Time

15 minutes

Calories

340

Cuisine

Creole / American

Chesapeake Oysters Bienville brings a celebrated New Orleans oyster preparation to the shores of Virginia. Fresh Haven Gold oysters are topped with a rich mixture of shrimp, mushrooms, bacon, white wine, cream, herbs, and Creole seasoning. A crisp Parmesan breadcrumb topping turns beautifully golden in the oven while the oysters remain plump and tender.
Chesapeake Oysters Bienville with Shrimp & Mushrooms

Ingredients

  • 24 fresh Haven Gold oysters in the shell, scrubbed

  • 4 slices bacon, finely chopped

  • 2 tablespoons unsalted butter

  • 4 ounces cremini mushrooms, finely chopped

  • 1 small shallot, finely chopped

  • 2 cloves garlic, minced

  • 8 ounces peeled and deveined shrimp, finely chopped

  • 2 tablespoons all-purpose flour

  • ⅓ cup dry white wine

  • ½ cup heavy cream

  • ¼ cup reserved oyster liquor

  • 1 teaspoon Creole seasoning

  • ¼ teaspoon cayenne pepper, optional

  • 1 tablespoon fresh lemon juice

  • 2 tablespoons chopped fresh parsley

  • 2 tablespoons thinly sliced green onions

  • ½ cup panko breadcrumbs

  • ⅓ cup finely grated Parmesan cheese

  • 2 tablespoons unsalted butter, melted

  • 3 to 4 cups coarse rock salt

  • Lemon wedges

  • Hot sauce, optional

Directions

  1. Preheat the oven to 425°F. Spread the rock salt in an even layer over a large rimmed baking sheet. The salt will keep the oyster shells steady during baking.

  2. Carefully shuck the oysters, keeping each oyster in its deeply cupped bottom shell. Reserve approximately ¼ cup of the oyster liquor. Nestle the prepared oysters into the rock salt and refrigerate while making the topping.

  3. Place the chopped bacon in a large skillet over medium heat. Cook until crisp, about 5 to 6 minutes. Transfer the bacon to a paper towel-lined plate, leaving approximately 1 tablespoon of bacon drippings in the skillet.

  4. Add 2 tablespoons of butter to the skillet. Add the mushrooms and shallot and cook for 4 to 5 minutes, stirring occasionally, until softened and most of the mushroom moisture has evaporated. Add the garlic and cook for 30 seconds.

  5. Stir in the chopped shrimp and cook for 1 to 2 minutes, just until the shrimp begin turning pink. They will finish cooking in the oven.

  6. Sprinkle the flour over the shrimp mixture and stir continuously for 1 minute. Slowly pour in the white wine while stirring, followed by the heavy cream and reserved oyster liquor. Simmer for 2 to 3 minutes, stirring frequently, until the sauce becomes thick enough to coat the back of a spoon.

  7. Remove the skillet from the heat. Stir in the cooked bacon, Creole seasoning, cayenne pepper, lemon juice, parsley, and green onions. Taste before adding any additional salt because the oysters, bacon, Parmesan, and Creole seasoning already contain salt.

  8. In a small bowl, combine the panko breadcrumbs, Parmesan cheese, and melted butter. Stir until the breadcrumbs are evenly moistened.

  9. Spoon approximately 1 heaping tablespoon of the Bienville filling over each oyster. Sprinkle each one with the Parmesan breadcrumb mixture.

  10. Bake for 8 to 10 minutes, until the filling is bubbling and the oysters are opaque and firm.

  11. Turn the oven to broil and broil for 1 to 2 minutes, watching carefully, until the breadcrumb topping is golden brown.

  12. Allow the oysters to rest for 2 minutes. Serve them warm with lemon wedges and hot sauce.
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