This Is The Secret To Amazing Oysters Rockefeller

Squeamish about eating raw oysters? We’ve got you covered. Oysters Rockefeller has been a classic since 1889, at Antoine’s restaurant in New Orleans and coined after the infamous wealthy family, The Rockefeller’s, for the dish’s inherent richness.

Though the debate still reins as to if the original oysters Rockefeller recipe contained spinach, or simply a mixture of herbs, this classic New Orleans dish is always a celebratory appetizer, and crowd pleaser.

CSL’s recipe is a twist on the classic – with a secret ingredient: Parmigiano Reggiano (parmesan cheese). For best results, we suggest a younger style (24-30 months), which lends a delicate flavour with slight creaminess and touch of acidity.

How To Make The Ultimate Oysters Rockefellar

Makes 24

Ingredients

24        small to medium oysters, washed and shucked, reserving the shells

1/2       cup (113g) unsalted butter

2          medium shallots, peeled and finely diced

½         tsp (2.5g) salt

3/4       cup (96g) all-purpose flour

1/4       cup (60ml) Herbsaint or Pernod

2          cloves garlic, grated or finely diced

1/2       cup (118ml) heavy cream

1          lb (2 cups) baby spinach or watercress stemmed, washed, and chopped

1          sprig fresh tarragon, chopped (optional)

1/4       cup (50g) freshly grated Parmigiano Reggiano (24-30 months is best)

1/8       cup (25g) toasted panko

1          lemon cut into wedges

Pepper to taste

Directions

1. Preheat oven to 375 degrees.
2. Over medium heat, in a small pan, melt butter. Add shallots. Stir in flour and cook for 3-5 minutes. Add Herbsait or Pernod and garlic and stir to combine. Add heavy cream and let cook 1 minute. Stir in spinach and tarragon. Cook until mixture thickens, 3 to 5 minutes. If mixture is too thick, add a little bit of water or heavy cream to thin. Season with salt and pepper.
3. In a medium bowl, mix together cheese, panko, and breadcrumbs. Set aside.
4. Spoon 1 heaped tablespoon spinach mixture into each of the empty oyster shells and top each with a whole oyster. Top with more of the spinach mixture and sprinkle with the breadcrumb mixture. Transfer to oven and bake until oysters are warm to the touch, approximately 2 to 3 minutes.
5. Mover oysters directly under the broiler to brown, approximately 1 minute. Take out of oven and serve with lemon.

All About The Secret Ingredient: Parmigiano Reggiano

A VERSION OF THIS article first appeared in the WINTER 2015/16 issue of City Style and Living Magazine.