Some reservations are still available for Bleu’s Valentine’s Dinner! See recipe to follow, if you’d like to make your own Oysters Bienville at home!
Bleu’s Chef-Inspired Valentine’s Day Dinner
Friday AND Saturday: 5-Courses, Champagne Toast
221 S. 3rd Street — inside Westin Hotel
Bleu’s Oyster Bienville
Chef Kevin Rains
Yields 4 Servings
24 Oysters in Shell
2 Pounds of Rock Salt
1/2 Cup Scallion Finely Chopped
2 Garlic Clove, Minced
4 Tablespoons Butter
1/3 Cup All Purpose Flour (Plus one Tablespoon)
1/2 Teaspoon Kosher Salt
1/4 Teaspoon White Pepper, Ground Fine
1/4 Teaspoon Cayenne Pepper
1 Cup Chicken Broth
1/2 Cup Heavy Whipping Cream
3 Egg Yolk, Beaten until Frothy
1/2 Pound Shrimp (Peeled & De-veined), Minced
1/2 Mushroom, Finely Chopped
2 Tablespoons White Wine, Dry
1/4 Parmesan Cheese
2 Tablespoons Bread Crumb, Japanese Panko Suggested
1/8 Teaspoon Paprika
Remove oysters from shells and drain well. Reserve oyster juice.
Wash shells thoroughly with stiff brush. Place each oyster in the deep half of each shell. Arrange on a bed of coarse rock salt in shallow pans.
In a sauté pan, cook green onions and garlic in butter. Stir in AP flour, salt, white pepper, and red pepper. Add chicken broth, heavy cream, and oyster juice stirring until well blended. Cook and stir over medium heat until the mixture is thickened. Reduce heat. Slowly stir half of mixture into beaten yolks to temper. Return all of mixture back into the saute pan. Bring to a gentle boil. Cook and stir 2-3 minutes more. Stir in Shrimp, domestic mushrooms, and dry white wine. Heat through. Remove from heat. Spoon 2 tablespoons of the shrimp mixture over each oyster.
Combine Parmesan, bread crumbs, and paprika. Sprinkle over oysters.
Bake in a 400 degree F oven for 18 minutes or until golden on top.
Serve immediately with a crustacean fork and lemon wedges.