Oysters Rockefeller

Name: Oysters Rockefeller
Ingredients: 1 pound spinach , washed and stemmed; 4 tablespoons unsalted butter; 3 scallions , chopped; 1 clove garlic , minced; 1 cup chopped fresh parsley; 2 tablespoons dry vermouth; 1 tablespoon heavy cream; 1 tablespoon fresh lemon juice; 1 tablespoon Herbsaint or Pernod; Few dashes of hot sauce; ¼ cup fresh bread crumbs (optional); Rock salt or kosher salt , for the oyster pans; 2 dozen oysters , shucked and left in the half shell; 2 large ovenproof pans or jelly roll pans; Food processor

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Chef

Christopher Idone

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Cookbook

New Glorious American Food

Published by Welcome Books

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This image courtesy of Tom Eckerle

The less you cook an oyster, the more delicious it will be. Blanketing an oyster with crumbs or cream results in a smothered oyster. Of the many ways to serve oysters in the South, Oysters Rockefeller remains the most famous. It was invented around 1900 by Jules Alciatore, son of the founder of Antoine’s Restaurant. With a glass or two of Champagne, it makes a delightful lunch or supper.

NotesDo not wash the oysters after shucking in order to keep the saline flavor. Rock salt keeps oysters level and helps retain the heat.

Serves2 to 3

CostModerate

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Cooking for a date

Equipmentfood processor

Five Ingredients or LessYes

Mealdinner, lunch

Moodfestive

Taste and Texturesavory

Type of Dishcanape/crostini

Ingredients

1 pound spinach, washed and stemmed
4 tablespoons unsalted butter
3 scallions, chopped
1 clove garlic, minced
1 cup chopped fresh parsley
2 tablespoons dry vermouth
1 tablespoon heavy cream
1 tablespoon fresh lemon juice
1 tablespoon Herbsaint or Pernod
Few dashes of hot sauce
¼ cup fresh bread crumbs (optional)
Rock salt or kosher salt, for the oyster pans
2 dozen oysters, shucked and left in the half shell
2 large ovenproof pans or jelly roll pans
Food processor

Instructions

Preheat the oven to 400°. Bring a large pot of lightly salted water to a boil. Submerge the spinach in the water and drain immediately. Melt the butter in a large skillet and sauté the scallions, shallots, and garlic over moderate heat until wilted. Press any excess liquid from the spinach and add it to the pan. Fold in the parsley and the remaining filling ingredients. Puree the mixture in a food processor. To assemble: cover 1 or 2 ovenproof pans with ½ inch of rock salt. Nestle the oysters in the salt; it will keep them level. Spread 1 tablespoon of the spinach mixture over each oyster. Bake for 10 minutes, or until the edges of the oysters begin to curl. Serve immediately.

Christopher Idone