Oysters Bienville Fijian-style

Oysters Bienville Fijian-style Recipe from Fiji | Ingredients: butter, flour, garlic, onion, Worcestershire sauce, celery seed, mushrooms, shrimp, oysters, Parmesan cheese

Region / culture: Fiji | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 6

Introduction

Oysters Bienville is a classic dish that originated in New Orleans, Louisiana. This dish is typically made with oysters, shrimp, mushrooms, and a creamy sauce, all baked to perfection. In this Fijian-style twist on the traditional recipe, we add our own unique flavors and ingredients to create a delicious and exotic dish.

History

Oysters Bienville is named after the French explorer Jean-Baptiste Le Moyne de Bienville, who founded New Orleans in 1718. The dish was created in the early 20th century at Antoine's Restaurant in New Orleans and has since become a popular dish in Creole cuisine.

Ingredients

0.25 cup butter or margarine
3 tbsp flour
1 clove garlic
1 tbsp onion juice
1 tbsp worcestershire sauce
0.25 tsp celery seed
1 x 2 oz (57 g) can mushrooms
0.75 cup liquid
18 medium boiled shrimp
1.5 pt (710 ml) medium oysters
parmesan cheese

How to prepare

To make the sauce, melt the butter and add the flour, garlic, onion juice, Worcestershire sauce, celery seed, and liquid.
Add the mushrooms and shrimp.
Cook until thickened.
Put the oysters in a saucepan and simmer just until the edges curl.
Drain the oysters.
Put the oysters on cleaned oyster shells.
Cover each oyster with the sauce mixture.
Sprinkle each oyster with cheese.
Place the oysters on a tray covered with rock salt.
Broil for about 5 minutes or until bubbly.

Variations

Add diced bell peppers or jalapenos for a spicy kick.
Use crab meat instead of shrimp for a different flavor profile.
Top with breadcrumbs for added crunch.

Cooking Tips & Tricks

Make sure to cook the sauce until it is thickened to ensure a creamy and flavorful topping for the oysters.

- Be careful not to overcook the oysters, as they can become tough and rubbery.

- Use fresh ingredients for the best flavor, especially when it comes to the seafood.

Serving Suggestions

Serve Oysters Bienville Fijian-style as an appetizer or main course with a side of rice or salad.

Cooking Techniques

Broil the oysters to melt the cheese and create a bubbly topping.

- Simmer the oysters just until the edges curl to prevent overcooking.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute chicken broth for the liquid for a different taste.

Make Ahead Tips

Prepare the sauce and clean the oysters ahead of time, then assemble and broil just before serving.

Presentation Ideas

Serve the Oysters Bienville Fijian-style on a bed of rock salt for an elegant presentation.

Pairing Recommendations

Pair this dish with a crisp white wine or a light beer to complement the rich flavors.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 5g per serving

Proteins

Protein: 15g per serving

Vitamins and minerals

Iron: 10% of the daily recommended intake per serving

Calcium: 8% of the daily recommended intake per serving

Vitamin C: 6% of the daily recommended intake per serving

Alergens

Contains shellfish, dairy, and gluten (from flour)

Summary

Oysters Bienville Fijian-style is a rich and decadent dish that is high in protein and fats. It is a great source of iron and calcium, but may not be suitable for those with shellfish, dairy, or gluten allergies.

Summary

Oysters Bienville Fijian-style is a delicious and exotic twist on the classic dish, perfect for seafood lovers looking for a unique and flavorful recipe. Enjoy this dish as an appetizer or main course for a taste of the tropics.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was on a warm summer day, many years ago, when I was visiting a small village in Fiji. I had always been intrigued by the local cuisine and was eager to learn some new recipes. As I wandered through the bustling marketplace, I came across an elderly woman selling a variety of exotic spices and ingredients. Intrigued by her display, I struck up a conversation with her and soon discovered that she was a renowned chef in the village.

She invited me into her humble home and graciously offered to teach me one of her most prized recipes - Oysters Bienville Fijian-style. This dish was a fusion of traditional Fijian flavors and French culinary techniques, and I was immediately captivated by the unique combination. The chef explained that this dish was a favorite among the villagers and was often served at special occasions and celebrations.

As we began to prepare the dish, the chef shared with me the history behind Oysters Bienville Fijian-style. She explained that the recipe had been passed down through generations in her family and was a true labor of love. The dish was named after the famous French general Jean-Baptiste Bienville, who had introduced the villagers to the art of fine dining during his visit to the island many years ago.

The first step in making Oysters Bienville Fijian-style was to gather fresh oysters from the nearby reef. The chef showed me how to shuck the oysters and carefully remove them from their shells. The oysters were then marinated in a mixture of coconut milk, lime juice, and a blend of aromatic spices. The chef emphasized the importance of using only the freshest ingredients to enhance the flavors of the dish.

Next, we prepared the filling for the oysters. The chef showed me how to sauté onions, garlic, and bell peppers in coconut oil until they were caramelized and fragrant. She then added a generous amount of fresh herbs and spices, including turmeric, cumin, and coriander, to create a rich and flavorful base for the dish.

Once the filling was ready, we carefully spooned it into the oyster shells and topped each one with a sprinkle of grated coconut and a drizzle of coconut cream. The oysters were then baked in a hot oven until they were cooked through and the flavors had melded together perfectly.

As we sat down to enjoy our meal, the chef shared with me her philosophy on cooking. She explained that cooking was not just about following a recipe, but about infusing each dish with love and passion. She spoke of the importance of using fresh, seasonal ingredients and taking the time to savor each bite.

I left the village that day feeling inspired and grateful for the opportunity to learn from such a talented and generous chef. The recipe for Oysters Bienville Fijian-style had become a cherished addition to my collection of recipes, and I knew that I would treasure the memory of that day forever.