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July 11 2015

Oysters Rockefeller

This Month’s recipe is an oldie but one of my favorites to order when I go out to eat. It is Oysters Rockefeller. I hope you enjoy.
Oysters Rockefeller
Yields Six Oysters
 
6 Large Gulf Oysters (shucked and rinsed from dirt and sand)
6 slices of bacon (minced)
1 small yellow onion diced
2 cloves fresh garlic
1 tsp. – Fennel Seed
1 / 2 tsp. – fresh Black Pepper
2TB. – Pernod
1 tsp. – ground sea salt
4 cups – fresh baby spinach
 1/ 4 cup – bread crumbs
2TB. – parmesan cheese
 
 
  1. In a sauté pan, slow cook the bacon until three quarters cooked. Add the garlic and onions, fennel seed, and pepper.
  2. Continue cooking on low heat until bacon is crisp and onions and garlic are golden brown.
  3. Deglaze with the pernod and cook 2 minutes to burn off the alcohol. Let cool slightly.
  4. Place bacon mixture in a food processor and pulse until finely chopped.
  5. Place in a mixing bowl and fold in the spinach to wilt and incorporate flavors. Add the sea salt.
  6. Preheat oven to *400.
  7. Place oysters on a cookie sheet and top with the spinach mixture.
  8. Mix the bread crumbs and cheese and generously top the oysters
  9. Place the cookie sheet in oven and cook 10 minutes or until oysters are cooked and crumbs are browned.
  10. Top with fresh Hollandaise or eat them just as they are.