Red Bean Crusted Oysters on Half Shell Chef Chris Lusk Red Bean Crusted Oysters on Half Shell Ingredients Red Bean Crust 2 cups cooked red beans 2 cups Panko breadcrumbs ½ cup all-purpose flour 2 tsp. Creole seasoning 1 tsp. salt Tasso Beurre Rouge 2 cups heavy cream ½ cup tomato paste ½ lb. butter 4 oz. tasso ham Creole seasoning to taste Red Bean Crusted Oysters on the Half Shell 8 Louisiana Oysters, shucked on the half shell 1 cup red bean crust ½ cup tasso beurre rouge 1 green onion, thinly sliced 2 tsp. shaved parmigiano reggiano Directions Red Bean Crust Purée beans in food processor until smooth consistency, adding water if necessary to aid in the pureeing process. Spread bean purée on a non-stick sheet pan and bake at 200 for 4-5 hours or until completely dry, allow cooling. Combine Panko, beans, seasonings, and flour in a food processor and purée until a coarse, flour texture is achieved. Yield: 4 cups Tasso Beurre Rouge Combine cream, tasso, and tomato purée in a heavy saucepot over low heat. Allow mixture to reduce by half. Remove from pot, and place in a blender. On slow speed, slowly add butter to mixture. Adjust seasoning when all butter is incorporated. Strain and keep warm. Yield: 1-1/2 cups Red Bean Crusted Oysters on the Half Shell Preheat oven to 500 degrees. Sprinkle red bean crust on top of oysters. Bake in preheated oven for 4-5 minutes until oysters are bubbling. Remove from oven and drizzle beurre rouge over oysters. Garnish with parmigiano reggiano and sliced green onions. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!