The first time I tasted oysters Rockefeller was a New Year’s Eve, many years ago. It was at a friend’s house, built in the wilderness some distance outside of Vancouver, reachable only by ferry. We spent the evening sipping champagne in the outdoor hot tub under a gentle mist of rain while a looking up at the stars, pine trees and surrounding mountains. The menu that evening included many delicious things, including oysters Rockefeller.
Over the years, oysters seem to have punctuated many special occasions. Their limited availability – the “er” months of the year – always makes them feel like a rare treat. The most recent such occasion was the a belated birthday celebration dinner for our dear friend Jennifer.
A new discovery this year has been two types of oysters I’ve never tasted before: Raspberry Point oysters from PEI, and Kumamoto oysters, originally from Japan, but now harvested in Washington State. These were especially interesting, very rich and almost nutty.
Oyster purists will argue the only way to enjoy oysters is unadulterated and raw, right off the half shell. We always have lots of those, but then like to enjoy a platter of oysters Rockefeller, with their wonderfully warm, green flavour of watercress, celery, green onion and spinach, and a slightly sweet herbal note from the Pernod. Our twist on this recipe takes this green flavour even deeper, with a hint of Chartreuse. Adapted from Epucurious.com.
Oysters Rockefeller
3/4 cup firmly packed watercress sprigs finely chopped
1 1/3 cups firmly packed baby spinach (1 1/3 oz), finely chopped
3 tablespoons finely chopped scallion greens
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons minced celery
3 tablespoons coarse fresh bread crumbs (preferably from a day-old baguette)
3 1/2 tablespoons unsalted butter
1 teaspoon Pernod or other anise-flavored liquor
1 teaspoon Chartreuse
Pinch of cayenne
3 bacon slicesKosher salt for baking and serving (3 lb)
20 small oysters on the half shell, oysters picked over and well scrubbed
Toss together watercress, spinach, scallion greens, parsley, celery, and 1 tablespoon plus 1 teaspoon bread crumbs in a bowl. Melt butter in a 10-inch heavy skillet over moderate heat, then add watercress mixture and cook, stirring, until spinach is wilted, 1 to 2 minutes. Stir in Pernod and Chartreuse, cayenne, and salt and pepper to taste, then transfer mixture to a bowl and chill, covered, until cold, about 1 hour.
Put oven rack in middle position and preheat oven to 450°F.
While watercress mixture chills, cook bacon in cleaned skillet over moderate heat, turning, until crisp, then drain on paper towels and finely crumble.
Spread a generous amount of kosher salt in a large shallow baking pan (1 inch deep) and nestle oysters (in shells) in it. Spoon watercress mixture evenly over oysters, then top with bacon and sprinkle with remaining tablespoon plus 2 teaspoons bread crumbs.
Bake oysters until edges of oysters begin to curl and bread crumbs are golden, about 10 minutes.
Serve warm oysters in shells, nestled in kosher salt (about 5 cups), on a platter.
The perfect accompaniment to Oysters Rockefeller: the very elegant Chartreuse Martini.
Chartreuse Martini
2 ounces vodka
½ ounce Chartreuse
mint leaf garnish
Rob was so wrapped up in his hot tub memory that he forgot to share the facts: leftover Rockefeller stuffing makes an OUTSTANDING omelette filling, and is also fabulous stirred into béchamel and served on otherwise plain things like steamed cauliflower. (We immoderately doubled the recipe, so there’s still some in the freezer, which I predict will find its way into little cold medallions of beurre composé for grilled tenderloins, and probably a kind of green carbonara. This stuff looks green but is actually gold.)
David
I want some. Right now. 9:35 a.m. might be the perfect time to eat oysters, isn’t it ?
Mmmm. They seem delicious. And beautiful pictures, as usual
.
I think i might attempt to make these this weekend for a girls’ 50’s themed dinner! thanks for the recipe.
They are very easy, actually. Have fun!
Yes, I thought I was an oyster purist, too (especially those Strawberry Points – my definite fave) – but those Rockefellers were just sassy, weren’t they? The texture’s great with the soft, warm oyster bit beneath, and you’re right – the taste is best described as pungent, salty, tangy green. Love ‘em!
Very interesting. Can’t say I’ve ever seen a parsley based salad – probably a bit too sophisticated for the likes of this country gal!