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Oysters Bienville

Serves: 12
Oysters Bienville


  • 1 tsp LAND O LAKES Unsalted Butter
  • 1 oz tasso (finely diced)
  • 1/4 cup Peak Fresh Produce onion(s), Spanish (small dice)
  • 1/2 tsp garlic, minced
  • 6 oz mushrooms, white button (chopped finely)
  • 12 Empire's Treasure Tiger Shrimp, 26/30 count P&D (chopped)
  • 2 tsp lemon juice, fresh
  • 3 oz wine, dry white
  • 4 oz cream, heavy (40%)
  • 2 tbl Peak Fresh Produce scallion(s) (chopped, green part only)
  • 1/4 tsp thyme, fresh (chopped)
  • 1/4 tsp oregano, fresh (chopped)
  • 1 tbl Peak Fresh Produce parsley, fresh (flat, chopped)
  • 1/8 tsp Roma cayenne pepper
  • salt, sea (to taste)
  • bread crumbs, fresh (as needed)
  • 2 tbl Roma cheese, Parmesan, grated
  • 12 oyster(s) (freshly shucked)
  • rock salt (as needed)


Sauté Tasso in butter. Add onion and sweat. Add garlic and cook until fragrant. Add mushrooms and sweat. Add shrimp, sauté briefly. Add lemon juice and white wine and continue cooking until most of liquid has evaporated. Add cream, scallions, thyme, oregano, parsley and cayenne. Cook until cream has reduced by 2/3. Remove from heat, stir in bread crumbs until mixture is slightly thickened. Season with sea salt and recheck cayenne. (Mixture should have light to moderate heat.) Let cool.   Spread approximately ½ Tbsp. Bienville mixture over each oyster. Sprinkle each oyster w/ grated parmesan. Spread a ½ inch layer of rock salt over baking pan. Place oysters on salt and place pan in 400 degree oven. Bake until parmesan begins to brown. Present oysters on warm platter spread w/ fresh rock salt. Garnish with fresh lemon and serve.   Variations: Bienville stuffing works well spread over Chilean sea bass, halibut, grouper and snapper and baked as well as stuffed into split lobster tails and broiled.