by Austin Carter
New Recipe
- Prep Time: 25 minutes - Cook Time: 20 minutes - Total Time: 45 minutes - Course: Appetizer - Cuisine: American - Servings: 4 people - Calories: 250 kcal
– Oyster Knife – Baking sheet – Oven – Skillet – Cutting Board and Knife – Measuring Spoons and Cups – Baking Dish – Oven Mitts – Serving Platter
– 24 large oysters fresh – Rock salt or kosher salt for baking For the Rockefeller Sauce: – ½ cup mayonnaise – ¼ cup parsley finely chopped – 2 tablespoons chives chopped – 1 tablespoon tarragon chopped
– 1 tablespoon lemon juice – 1 clove garlic minced – Salt and pepper to taste For the Oyster Topping: –– 1 cup spinach finely chopped – 1/4 cup parsley finely chopped – 1/4 cup green onions finely chopped – 1/4 cup celery finely chopped
– 1/4 cup melted butter – 1/4 cup bread crumbs – 1/4 cup grated Parmesan cheese – 2 tablespoons Pernod or anise-flavored liqueur optional – 1 teaspoon Worcestershire sauce – Salt and pepper to taste
1. Preheat your oven to 450°F (230°C). 2. Scrub the oysters under cold water to remove any dirt. Shuck the oysters, discarding the top shell and loosening the oyster from the bottom shell. Place the shells on a baking sheet filled with rock salt or kosher salt to keep them steady.
ROCKEFELLER SAUCE: – In a bowl, mix together the mayonnaise, parsley, chives, tarragon, lemon juice, garlic, salt, and pepper. Set aside. OYSTER SELLER: 1. In a skillet over medium heat, melt the butter. Add the spinach, parsley, green onions, and celery. Cook for about 5 minutes until the vegetables are tender.
2. Stir in the bread crumbs, Parmesan cheese, Pernod (if using), Worcestershire sauce, salt, and pepper into the vegetable mixture. Cook for another 2 minutes. Remove from heat. 3. Spoon the vegetable mixture onto each oyster in its shell. 4. Bake in the preheated oven for 10-12 minutes or until the edges of the oysters start to curl, and the topping is slightly browned.
5. Serve the Oyster Rockefeller hot, accompanied by the Rockefeller sauce for dipping.