Ingredients with Measurements:
- 24 fresh oysters, shucked
- 1/2 cup unsalted butter
- 1/2 cup chopped shallots
- 1/2 cup chopped parsley
- 1/4 cup chopped chives
- 1/4 cup chopped tarragon
- 1/4 cup chopped basil
- 1/4 cup Pernod or other anise-flavored liqueur
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Gruyere cheese
- Salt and pepper to taste
- Crushed ice for serving
Special Equipment Needed:
- Oyster knife
- Baking sheet
- Oven
Step-by-Step Instructions:
1. Preheat the oven to 450°F.
2. Shuck the oysters and place them on a baking sheet with crushed ice to keep them cold.
3. In a large skillet, melt the butter over medium heat. Add the shallots and cook until softened, about 5 minutes.
4. Add the parsley, chives, tarragon, and basil to the skillet and cook for another 2 minutes.
5. Add the Pernod to the skillet and cook for 1 minute.
6. Sprinkle the flour over the mixture and stir to combine.
7. Slowly pour in the heavy cream while stirring constantly. Cook until the mixture thickens, about 5 minutes.
8. Remove the skillet from the heat and stir in the Parmesan and Gruyere cheeses until melted and smooth.
9. Season the mixture with salt and pepper to taste.
10. Spoon the cheese mixture over each oyster, covering the entire surface.
11. Bake the oysters for 10-12 minutes, until the cheese is bubbly and golden brown.
12. Serve the oysters immediately with lemon wedges and crusty bread.
- Time:
Preparation time: 30 minutes
- Cooking time: 12 minutes
Temperature:
- Oven temperature: 450°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 368
- Total fat: 29g
- Saturated fat: 18g
- Cholesterol: 128mg
- Sodium: 474mg
- Total carbohydrates: 9g
- Dietary fiber: 0g
- Sugars: 1g
- Protein: 15g
Substitutions for ingredients:
- Instead of Pernod, you can use Herbsaint or Ricard.
- You can use any type of hard cheese instead of Parmesan and Gruyere.
Variations:
- You can add chopped bacon or pancetta to the cheese mixture for a smoky flavor.
- You can substitute spinach for some of the herbs for a different flavor profile.
Tips and Tricks:
- Make sure the oysters are very cold before adding the cheese mixture to prevent overcooking.
- Use a small spoon to remove any bits of shell from the oysters before adding the cheese mixture.
- Serve the oysters on a bed of rock salt to prevent them from tipping over.
Storage Instructions:
- Store any leftover oysters in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- To reheat the oysters, place them on a baking sheet and bake in a 350°F oven for 5-7 minutes, until heated through.
Presentation Ideas:
- Serve the oysters on a platter with lemon wedges and crusty bread.
- Garnish the oysters with chopped herbs or a sprinkle of paprika.
Garnishes:
- Lemon wedges
- Chopped herbs
- Paprika
Pairings:
- Chardonnay
- Sauvignon Blanc
- Champagne
Suggested Side Dishes:
- Caesar salad
- Grilled asparagus
- Roasted potatoes
Troubleshooting Advice:
- If the cheese mixture is too thick, add a little more heavy cream to thin it out.
- If the cheese mixture is too thin, add a little more flour to thicken it up.
Food Safety Advice:
- Make sure the oysters are fresh and properly shucked before using.
- Discard any oysters that do not open during cooking.
Food History:
- Oysters Rockefeller was created in the late 1800s at Antoine's restaurant in New Orleans.
Flavor Profiles:
- Creamy, cheesy, herbaceous, briny
Serving Suggestions:
- Serve the oysters as an appetizer or as part of a seafood feast.
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Region: American