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Oysters Rockefeller

by | Jun 25, 2020

THIS OYSTERS ROCKEFELLER RECIPE ROCKS, ESPECIALLY WHEN YOU START WITH COPPS ISLAND OYSTERS FROM NORWALK’S OWN NORM BLOOM AND SON.

Oysters Rockefeller is an easy recipe that can be prepared in a standard oven, pizza oven, or even a grill. Here’s an easy recipe to wow your guests at your next dinner party. Hint… start with the best quality oysters you can find. Norwalk’s own Norm Bloom and Son is a fourth generation family-owned local farm that provides high quality, consistent and sustainable oysters.

OYSTERS ROCKEFELLER
Recipe by Ria Rueda

Monogram Design Center Manager, Aitoro Appliance

Ingredients:

2 tablespoons unsalted butter
2 garlic cloves, minced
1/3 cup bread crumbs, Panko preferred
2 shallots, chopped
2 cups chopped fresh spinach
1/4 cup Pernod
Salt and pepper, to taste
Dash red pepper sauce
2 tablespoons olive oil
1/4 cup grated Parmesan
1 tablespoon chopped chervil or parsley
2 dozen oysters, on the half shell, from Copps Island Oysters
Rock salt

Lemon wedges, for garnish

Mignonette Sauce:

3/4 cup champagne vinegar
2 shallots, minced
2 tablespoons cracked black peppercorns
1 tablespoon chopped chervil
1/2 lemon, juiced

For the sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters.

Instructions:

Preheat oven to 600 degrees.

For the oysters: 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, Parmesan 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.

Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them.

Bake in oven at 600 degrees for 6-8 minutes until golden. Serve with lemon wedges and red pepper sauce.