I just got back from shopping and wanted some oysters. Being land locked the quality of fish and shellfish is very disappointing. So a boy can dream of the freshest of fresh seafood. It made me start thinking of making and eating this tasty appetizer. Oyster Rockefeller is simple and only fresh oysters should be used.
Oysters Rockefeller
By: Ryan M. Greer
Ingredients:
2 dozen oysters
1 cup Oyster stock (oyster juice)
1 cup Water
1/4 bunch Shallots
1 sprig Thyme
6 fresh tarragon leaves
1/2 cup ground, sifted and toasted bread crumbs
1 cup butter
1/4 bunch spinach
2 tablespoons Herbsaint or Pernod (optional)
1 Tbls Worcestershire sauce
2 small stalks of "Green" celery
Prep:
First prepare oysters on the half shell, wash and then drain. On a sheet pan or platter place 1/2 inch of rock salt at the bottom of the pan. place pan or platter with salt into a 350 degree oven 5 minuets before putting on oysters.
Prep 2:
Grind all vegetables in a food processor. In a med size pot put the water, worcester sauce and the oyster stock together. Let the whole thing boil for 5 minuets. Next add vegetables to the pot, cook for about 20 minuets until it is to a consistency of a thick sauce, then add sea salt and freshly ground black pepper, to taste.
Prep and serve:
Stir in the butter until melted and then remove from heat, add the Herbsaint or Pernod (optional), Pull hot pan with salt out of the oven. Place oyster on the half shell on top of the rock salt. Then pour sauce over oysters on the half shell, sprinkle with bread crumbs and return to the hot oven 350 degrees. Cook for five minutes, serve right out of the oven on the pan you cooked them on.
Enjoy,
Ryan M. Greer
