The Cook Shop Creole Oysters Rockefeller
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OYSTERS ROCKEFELLER
This New Orleans Classic has stood the test of time, and after all these years, it’s still a favorite. Legend has it that the owner of Antoine’s Restaurant created this dish. Antoine’s, established in the 1840s, has the title of America’s oldest family restaurant. The recipe below has The Cook Shop twist, adding a medley of flavors that are sure to delight.
Ingredients
- 1/2 tspThe Cook Shop Creole Seasoning Blend
- 36 fresh oysters on the half shell
- 6 tbsp. unsalted butter
- 6 tbsp. fresh spinach leaves finely minced
- 3 tbsp. onion finley minced
- 3 tbsp. fresh parsley finely minced
- 5 tbsp. bread crumbs homemade
- 1 dash tabasco sauce to taste
- 1/2 tsp. Herbsaint or Pernod
- 1/2 tsp. salt to taste
- 2 tbsp. olive oil
- Rock salt
- Lemon wedges for garnish
Directions
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Using an oyster knife, pry open the oyster shells, then remove the oysters. Discard the top shells; scrub and dry the bottom shells. Drain the oysters, reserving the oyster liquor.
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In a large saucepan, melt the butter; add spinach, onion, parsley, bread crumbs, The Cook Shop Creole Seasoning Blend to taste, Tabasco Sauce, Herbsaint, and salt. Cook, stirring constantly, for 15 minutes. Remove from heat. Press the spinach mixture through a sieve or food mill; let cool. Mixture may be made ahead of time and refrigerated until ready to use.
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Preheat oven broiler. Line an ovenproof plate or platter with a layer of rock salt about 1-inch deep (moisten the salt very slightly). Set oysters in the rock salt, making sure they are level.
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Place a little of the reserved oyster liquor on each oyster, then lightly sprinkle with The Creole Cook Shop Seasoning Blend. Spoon an equal amount of the prepared spinach mixture over each oyster and spread to the rim of the shell.
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Broil approximately 5 minutes or until the edges of the oysters have curled and the topping is bubbling. Watch carefully.
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Garnish with the parsley sprigs and the lemon wedges. Serve immediately.
Langiappe
Small oysters work best for this recipe. The oysters inside the shells should be no more than 1 to 1 1/2 inches in diameter. Live, very tightly closed oysters that are as fresh as possible, are an absolute must!