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The Hirshon Oysters Rockefeller


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • Oysters Rockefeller Sauce:
  • 7 tablespoons butter
  • 5 tablespoons extra-virgin olive oil
  • 2 shallots, finely minced
  • 2 garlic cloves, finely minced
  • ¼ cup finely chopped parsley
  • ¼ cup finely chopped chervil (or use parsley if unavailable)
  • 2 tbsp. finely chopped tarragon
  • A handful of celery leaves, chopped
  • 2 tbsp. finely chopped chives
  • 2 tbsp. finely chopped capers
  • Salt and white pepper, to taste
  • Tabasco, a few dashes or to taste
  • Pinch freshly grated nutmeg
  • 1 tbsp. Absinthe (or use Herbsaint or Pernod)
  • ½ cup grated Gruyère cheese
  • ***
  • 24 small to medium-sized oysters, opened and liquor reserved if pre-opened
  • ½ cup fresh bread crumbs
  • 2 tbsp. melted butter, for bread crumb topping
  • Coarse salt, for balancing the shells for baking and serving
  • Lemon wedges and tarragon sprigs, for garnish (optional)

Instructions

  1. Oysters Rockefeller Sauce:
  2. Melt butter in saucepan over medium heat and add olive oil. Add shallot and garlic. Cook until soft, about 2 to 3 minutes. Place all pan ingredients in blender with all other remaining ingredients. Blend to a purée. The sauce should be dollar bill green – if not, add additional parsley or chervil (preferred) to achieve the correct color.
  3. Assembly:
  4. Set oven rack on the second highest rung in oven – you really don’t want to broil the oyster directly under broiler. Preheat broiler. Fill baking sheet with coarse salt.
  5. Shuck oysters, leaving the oyster and its juices in the bottom shell.
  6. To make the bread crumb topping: Combine bread crumbs and melted butter.
  7. Top each oyster with a spoonful of sauce and sprinkle evenly with the bread crumb topping.
  8. Broil oysters until just cooked through and bread crumb topping is golden brown, about 2 to 3 minutes. Serve immediately. To serve, place baked oysters on a serving dish with coarse salt so that the oysters remain upright. Garnish the serving dish with lemon wedges and sprigs of tarragon, if desired.
  • Category: Recipes

Nutrition

  • Calories: 783.04 kcal
  • Sugar: 3.38 g
  • Sodium: 999.93 mg
  • Fat: 56.01 g
  • Saturated Fat: 23.62 g
  • Trans Fat: 1.05 g
  • Carbohydrates: 31.62 g
  • Fiber: 2.17 g
  • Protein: 36.89 g
  • Cholesterol: 236.84 mg
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