Oysters Bienville

Oysters Bienville is the dish that put Antoine’s in New Orleans on the map and has been a fixture of Creole fine dining ever since. Plump fresh oysters on the half shell get blanketed with a cream sauce built on shrimp, mushrooms, and white wine, then finished under the broiler with parmesan and breadcrumbs until the tops turn golden and the oyster below is just warmed through.

The sauce is classic French technique with Louisiana ambition. A butter-and-flour roux takes on color with minced onions, then slowly accepts chicken stock and wine while mushrooms and chopped shrimp cook through. Off heat, an egg yolk and cream liaison thickens the whole thing into something silky enough to cling to every oyster. A bed of rock salt under the shells holds them level in the baking pan, which keeps that precious oyster liquor from spilling out.

Chef Tips

• Shuck the oysters just before baking. Pre-shucked oysters lose their briny punch within hours.
• Never let the liaison sauce boil after adding egg yolks. It scrambles the yolks and ruins the silky texture.
• Use medium-size Gulf oysters if you can find them. They’re traditional and hold up well to baking.
• Serve with crusty bread to mop up every drop of sauce left in the shells.

Variations

• Swap shrimp for crabmeat for a more luxurious, holiday-worthy version.
• Add a splash of Pernod or anise liqueur to the sauce for a hint of the classic Rockefeller profile.
• Finish with fresh tarragon or chives for an herbal lift.