Cooking

Pacific Oysters Rockefeller

posted: 06/30/10
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Pacific Oysters Rockefeller
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Take Home Chef, Episode 92: Yolanda's Menu

INGREDIENTS

  • 1/3 cup/about 8 g chervil leaves
  • 1/4 cup/about 5 g celery leaves
  • 1/4 cup/about 5 g watercress leaves
  • 1 cup/55 g fresh breadcrumbs made from French bread
  • 4 tablespoons/60 g butter, melted
  • Sea salt and freshly ground black pepper
  • 1 tablespoon/15 ml olive oil
  • 1 large shallot, thinly sliced
  • 4 lightly packed cups/130 g fresh baby spinach leaves
  • 1/3 cup/80 ml Pernod
  • Rock salt
  • 12 fresh live oysters, shucked and shells reserved

PREPARATION:

  1. Using a mortar and pestle, pound the chervil, celery leaves and watercress until the greens are bruised and resemble a paste. Transfer the herb mixture to a cutting board and finely chop the herb mixture with a sharp knife.
  2. Toss the herb mixture in a large bowl with the fresh breadcrumbs to combine. Drizzle the melted butter over the breadcrumb mixture and toss to coat. Season to taste with sea salt and pepper. Set the herb breadcrumbs aside.
  3. Place a large saut? pan over a medium to high heat and drizzle the olive oil into the pan. Add the shallots and saut? for 1 minute or until just tender. Add the spinach and season with sea salt and pepper. Add the Pernod and saut? for 2 minutes or until the spinach wilts and most of the juices evaporate. Once the spinach wilts, remove the pan from the heat.
  4. Preheat the oven to 450?F/230?C. Spoon 12 mounds of rock salt over a heavy, large baking sheet. Remove the oysters from their shells and set them aside on a plate. Place the spinach mixture on each oyster shell, dividing equally. Place one oyster on top of the spinach mixture in each shell. Spoon the breadcrumb mixture over the oysters, dividing equally.
  5. Place each prepared oyster atop a mound of rock salt on the baking sheet. The mounds of rock salt will help keep the oyster shells in place and prevent them from toppling over and spilling their ingredients while they cook.
  6. Bake for 15 minutes or until the breadcrumb mixture is golden brown. Meanwhile, form 12 mounds of rock salt on a large platter. Remove the oysters from the baking sheet and place on the mounds of rock salt on the platter and enjoy immediately.
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