Johnny West
Well-known member
Ths is one I do several times a year but due to health problems never got around to it this year.
Oysters Rockefeller
2 dozen oysters, on the half shell
4 tablespoons unsalted butter
2 garlic cloves, minced
1/3 cup bread crumbs or Panko
(I don't use the bread crumbs.)
2 shallots, chopped, about a cup
2 cups chopped fresh spinach
(I use about 8 ounces of frozen chopped, thawed.)
2 TBS Pernod (any anise liquor will do - Sambuca, etc.)
Salt and pepper, to taste
Dash red pepper sauce or pinch of red pepper flakes
2 tablespoons olive oil
1/2 cup grated Parmesan or grated Gruyere
1 tablespoon chopped chervil or parsley
Rock salt
Lemon wedges, for garnish
Directions-:
Melt butter in a skillet. Saute 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 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. Add shredded gruyere to top. 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.
I make a cocktail sauce of ketchup and horseradish - to taste - we like it spicy hot.
I place pan under broiler and broil till the cheese is nice and brown and am sure the oyster are reasonably done. I don't mind mine rare but some folks have to have them well done.
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Oysters Rockefeller
2 dozen oysters, on the half shell
4 tablespoons unsalted butter
2 garlic cloves, minced
1/3 cup bread crumbs or Panko
(I don't use the bread crumbs.)
2 shallots, chopped, about a cup
2 cups chopped fresh spinach
(I use about 8 ounces of frozen chopped, thawed.)
2 TBS Pernod (any anise liquor will do - Sambuca, etc.)
Salt and pepper, to taste
Dash red pepper sauce or pinch of red pepper flakes
2 tablespoons olive oil
1/2 cup grated Parmesan or grated Gruyere
1 tablespoon chopped chervil or parsley
Rock salt
Lemon wedges, for garnish
Directions-:
Melt butter in a skillet. Saute 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 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. Add shredded gruyere to top. 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.
I make a cocktail sauce of ketchup and horseradish - to taste - we like it spicy hot.
I place pan under broiler and broil till the cheese is nice and brown and am sure the oyster are reasonably done. I don't mind mine rare but some folks have to have them well done.