Name: Oyster Bed Bienville with Texas Toast
Yield: Makes 2–4 servings
Cuisine: American
Ingredients: Kosher salt and freshly ground black pepper; 6 tablespoons salted butter; 2 cups grated Parmigiano-Reggiano cheese; Pinch of freshly ground black pepper; Pinch of kosher salt; 1 pack or jar (8 oz) freshly shucked oysters, drained and rinsed; 2 tablespoons salted butter; 4–6 slices crusty white bread (preferably freshly cut from a whole loaf), each 1½ inches thick; 2 green onions, white and green parts, thinly sliced; 1 can (10½ oz) Bar Harbor semi-condensed lobster bisque; ¼ cup finely chopped fresh flat-leaf parsley; Dash of Worcestershire sauce; 4 cloves garlic, finely grated with a zester

Preparation info

Makes
2–4
servings

Difficulty
Easy

Appears in

Salt & Shore

By Sammy Monsour and Kassady Wiggins

Published 2024

About

Our love for New Orleans cuisine runs deep, and when we discovered the oyster bed at the restaurant Saffron NOLA, it only intensified that passion. This innovative cooking device cradles your oysters perfectly, ensuring they cook evenly and stay juicy. And what better way to showcase these beauties than with our riff on the classic oysters Bienville? We start by bathing shucked oysters in a creamy lobster bisque sauce spiked with Worcestershire, parsley, green onions, and pinches of salt an