Oysters Bienville


  1. 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.
  2. 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.  
  3. Spread approximately ½ Tbsp. Bienville mixture over each oyster. Sprinkle each oyster w/ grated parmesan.
  4. 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.
  5. 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.


  • bread crumbs, fresh, as needed
  • 1/2 tsp garlic, minced
  • 4 oz cream, heavy, (40%)
  • 12 Empire's Treasure® Shrimp, Tiger, 26/30 count P&D, (chopped)
  • 1 tsp Land O'Lakes® Unsalted Butter
  • 2 tsp lemon juice
  • 6 oz mushroom(s), white button, (chopped finely)
  • 1/4 cup onion(s), Spanish, (small dice)
  • 1/4 tsp oregano, fresh, (chopped)
  • 12 oyster(s), (freshly shucked)
  • 1 tbsp Peak Fresh Produce® Parsley, Fresh, (flat, chopped)
  • 2 tbsp Peak Fresh Produce® Scallion(s), (chopped, green part only)
  • 1/8 tsp Roma® Cayenne Pepper
  • 2 tbsp Roma® Cheese Grated, Parmesan
  • salt, rock, as needed
  • salt, sea , to taste
  • 1 oz tasso, (finely diced)
  • 1/4 tsp thyme, fresh, (chopped)
  • 3 oz wine, dry white