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      Recipe May 2 Oyster Rockefeller

      OYSTERS ROCKEFELLER

      serves 8

      ingredients:

      4 tablespoons unsalted butter

      2 garlic cloves, minced

      1/3 cup bread crumbs, Panko preferred

      2 shallots, chopped

      2 cups chopped fresh spinach

      1/4 cup Pernod*

      Salt and pepper, to taste

      Dash red pepper sauce

      2 tablespoons olive oil

      1/4 cup grated Parmesan

      1 tablespoon chopped chervil or parsley

      2 dozen oysters, on the half shell

      Rock salt

      Lemon wedges, for garnish

      *a licorice flavor liquor, but you can any liquor or wine

      directions

      Melt butter in a skillet.

      Saut the garlic for 2 minutes to infuse the butter.

      Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside.

      To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the

      spinach wilts.

      Deglaze the pan with Pernod.

      Season with salt and pepper, add a dash of red pepper sauce.

      Allow the mixture to cook down for a few minutes.

      Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and

      pepper.

      Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the

      bread crumb mixture. Sprinkle a baking pan amply with rock salt.

      Arrange the oysters in the salt to steady them.

      Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden.

      Serve with lemon wedges and red pepper sauce.

      MIGNONETTE SAUCE

      ingredients:

      3/4 cup champagne vinegar

      2 shallots, minced

      2 tablespoons cracked black peppercorns

      1 tablespoon chopped chervil

      1/2 lemon, juiced

      directions:

      In a small bowl whisk together all ingredients.

      Cover and chill 1 hour before serving with oysters.

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