Oysters Bienville (US)




  • 16 fresh oysters
  • 4 tablespoons of butter
  • 4 tablespoons of flour
  • 1 glass of water Milk
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated cheddar cheese
  • 1/2 cup finely chopped mushrooms
  • 1/4 cup finely chopped red pepper
  • 1/4 cup finely chopped green pepper
  • 1/4 cup finely chopped onion
  • 2 cloves of garlic, crushed
  • 1 tablespoon of Worcestershire sauce
  • 1 tablespoon of fresh lemon juice
  • Salt and pepper
  • 1/4 cup breadcrumbs
  • 2 tablespoons finely chopped parsley



Preheat the oven to 392°F. Wash the oysters and open them using a knife or oyster knife to unshell them.

After opening their shells, leave the oysters in their shells and place them on a baking sheet.


Melt the butter in a large skillet. Add the flour and cook on low heat for 2-3 minutes, stirring constantly.

Slowly add the milk and bring to a boil, stirring. Add the Parmesan and cheddar cheeses and stir until melted.

Add the mushrooms, red pepper, green pepper, onion and garlic to the pan. Cook for 5-7 minutes or until vegetables are tender.

Add Worcestershire sauce, lemon juice, salt and pepper and mix.

Divide the vegetable mixture into the oyster shells.

Sprinkle with breadcrumbs and parsley.

Place the oyster shells on the salt bed on the tray and bake for about 15-20 minutes, until the shells turn golden.


 

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