Ingredients
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Classic Oysters Rockefeller
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1 tsp + 1 Tbsp Butter
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10 oz bag of Spinach
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6 slices Bacon
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1 Shallot
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¼ cup White Wine
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1 cup heavy cream pinch of Nutmeg
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freshly ground Black Pepper
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1 Tbsp Pernod
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1 Egg
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½ cup freshly grated Parmesan Cheese
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16 Oysters
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10 cups Kosher Salt
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¼ cup Breadcrumbs
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Oysters Straight-up with Mignonette
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½ cup red wine
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¼ cup Red Wine Vinegar
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2 Tbsp minced Shallots
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2 tsp freshly ground Black Pepper
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16 Oysters
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¼ cup chopped fresh Chives
Directions
Oysters Rockefeller is probably the most famous oyster dish in North America. It was invented in 1899 by the owner of Antoine’s restaurant in New Orleans and named after John D. Rockefeller. My own version combines oysters with crispy bacon, savoury shallots, a fresh hint of white wine, and Pernod a licorice flavoured liqueur that pairs well with oysters. Baking and serving Oysters Rockefeller on salt keeps them from tipping over.
Steps
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1
Done
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In a large skillet, heat 1 tsp butter over medium heat. Add spinach and cook for 3 to 4 minutes, or until spinach has wilted. Drain, squeezing out extra liquid, and coarsely chop. Set aside. |
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2
Done
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In a separate medium skillet, sauté bacon over medium heat, 5 to 6 minutes, or until fat has rendered. Remove all bacon and extra fat, leaving 1 Tbsp bacon fat in the pan. Reserve bacon. |
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3
Done
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Add 1 Tbsp butter to remaining bacon fat and melt. Add shallot and sweat 3 to 4 minutes, or until translucent. Add white wine to deglaze the pan and stir until pan is almost dry, 2 to 3 minutes. Add cream, nutmeg, and black pepper. Allow liquid to reduce by half, approximately 3 minutes. Add Pernod and remove from heat. |
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4
Done
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Add chopped, wilted spinach to cream mixture and season with pepper. Stir in egg yolk and combine well. Add ¼ cup Parmesan. |
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5
Done
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Preheat oven to 400°F. |
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6
Done
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Shuck oysters. Using a towel, hold oyster flat on work surface, flat shell up. Insert tip of oyster knife into hinge and twist to open shell. Slide knife along inside of upper shell to free oyster from shell; discard upper shell. Slide knife under oyster to free from lower shell; leave in shell. Repeat with remaining oysters. |
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7
Done
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To assemble oysters, spread about 5 cups kosher salt in a large, shallow, ovenproof baking pan. Nestle oysters in their shell in the salt. Spoon spinach mixture evenly over oysters, and top each oyster with 1 tsp breadcrumbs and 1 tsp Parmesan. Bake oysters in preheated oven for 5 to 6 minutes, or until breadcrumbs are golden. |
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8
Done
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When oysters come out of the oven, sprinkle each with reserved bacon. Serve warm oysters in shells, nestled in remaining kosher salt (about 5 cups), on a platter. |
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9
Done
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Oysters straight-up with mignonetteTo make the mignonette, combine red wine, red wine vinegar, shallots, and pepper in a bowl. |
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10
Done
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Shuck the oysters. |
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11
Done
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Place oysters on a large serving tray. Spoon mignonette over oysters. Garnish with chives. |
