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these oysters rock oysters rockefeller

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Fish & Seafood

These Oysters ROCK Oysters Rockefeller

I originally entered this recipe in the "Recipe you want to be remembered for" contest. Like many of you, I struggled with what recipe to pick. I submitted this because I realized that this recipe is my favorite because it marks my evolution as a cook. The reason I am so creative is because I learned at the hip of my Gran. Starting out as her "sous chef" when I was less than three and standing on the step ladder/chair/deathtrap, I learn to stir carefully, then I am "promoted" and learn to dice precisely and eventually, cook with love and abandon.

Ingredients:

  • 1/4 cup chervil
  • 1/4 cup savory
  • 1 bunch watercress
  • 1/4 cup flat-leaf parsley
  • 1 bunch arugula
  • 1 cup baby spinach
  • 4 green onions
  • 2 cloves of garlic
  • 2 shallots
  • 2 sticks unsalted butter, divided
  • 1/4 ounce pernod
  • dash tabasco
  • kosher salt and rough cracked pepper
  • 24 oysters on the half shell
  • 1/2 cup panko bread crumbs
  • 1/4 cup grated parmesan, plus extra
  • 1 pound rock salt
  • 2 lemons

Directions:

  1. Tear herbs and greens from stems and rinse. Dry in salad spinner.
  2. In food processor, combine garlic and shallots, herbs, and greens with one and a half sticks of butter, cubed. Pulse a few times then add Pernod, Tabasco and kosher salt and coarse cracked pepper to taste. Pulse again until mixture is finely chopped.
  3. Melt 1/2 stick of butter, add to panko crumbs and parmesean cheese.
  4. Place rock salt in bottom of cooking tray and arrange oysters on the half shell by nestling them into the salt.
  5. Scoop a generous portion of the greens mixture on top of the oyster. Top with a sprinkling of the panko/cheese mixture. With a fine zester, grate additional Parmesean on top.
  6. Broil for 6 to 8 minutes until golden.
  7. Serve with lemon wedges.
  8. Note: If you have extra green/herb mixture, you can create a "non-oyster rockefeller" by nestling a scoop of the mixture directly on the rock salt and scooping it onto a crostini after baking. It makes a nice "chef's treat!"

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