Ingredients with Measurements:
- 24 fresh oysters, shucked
- 1/2 cup unsalted butter
- 1/2 cup chopped shallots
- 1/2 cup chopped celery
- 1/2 cup chopped spinach
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup Pernod or other anise-flavored liqueur
- 1/4 cup bread crumbs
- Salt and pepper, to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Saucepan
- Oven
Step-by-step instructions:
1. Preheat oven to 450°F.
2. In a saucepan, melt butter over medium heat. Add shallots, celery, and spinach, and cook until vegetables are soft, about 5 minutes.
3. Add heavy cream and Parmesan cheese to the saucepan, and stir until cheese is melted and mixture is smooth.
4. Add Pernod or other anise-flavored liqueur to the saucepan, and stir until combined.
5. Arrange oysters on a baking sheet.
6. Spoon the creamy mixture over each oyster, and sprinkle bread crumbs on top.
7. Bake in the preheated oven for 10-12 minutes, or until the bread crumbs are golden brown and the oysters are cooked through.
8. Season with salt and pepper to taste.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 450°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 28g
- Carbohydrates: 7g
- Protein: 16g
Substitutions for ingredients:
- Instead of Pernod, you can use any other anise-flavored liqueur, or omit it altogether.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of Parmesan cheese, you can use any other hard cheese, such as Romano or Asiago.
Variations:
- You can add bacon or pancetta to the vegetable mixture for a smoky flavor.
- You can use different types of cheese, such as Gruyere or cheddar.
- You can add chopped herbs, such as parsley or chives, to the creamy mixture for extra flavor.
Tips and tricks:
- Make sure to shuck the oysters carefully to avoid any shell fragments.
- You can use a food processor to chop the vegetables quickly and evenly.
- If the creamy mixture is too thick, you can add a splash of milk or cream to thin it out.
Storage instructions:
- Creamy Oysters Rockefeller are best served fresh out of the oven, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, preheat the oven to 350°F, and bake the oysters for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the Creamy Oysters Rockefeller on a bed of rock salt or crushed ice for a beautiful presentation.
- Garnish with lemon wedges and chopped herbs for extra flavor and color.
Pairings:
- Creamy Oysters Rockefeller pair well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- They also go well with a light beer, such as a pilsner or lager.
Suggested side dishes:
- Serve Creamy Oysters Rockefeller with a side salad or roasted vegetables for a complete meal.
- You can also serve them with garlic bread or crusty French bread to soak up the creamy sauce.
Troubleshooting advice:
- If the bread crumbs are not browning, you can broil the oysters for a minute or two at the end of cooking.
- If the creamy mixture is too thin, you can add more cheese or bread crumbs to thicken it up.
Food safety advice:
- Make sure to buy fresh oysters from a reputable source, and store them in the refrigerator until ready to use.
- Cook the oysters until they are heated through and the creamy mixture is bubbly and golden brown.
Food history:
- Oysters Rockefeller is a classic New Orleans dish that was created in the late 1800s by Jules Alciatore, the son of the founder of Antoine's restaurant.
- The dish was named after John D. Rockefeller, who was the richest man in America at the time, because it was so rich and decadent.
Flavor profiles:
- Creamy, savory, and slightly sweet, with a hint of anise from the liqueur.
Serving suggestions:
- Serve Creamy Oysters Rockefeller as an appetizer or a main course for a special occasion or dinner party.
- They are perfect for a romantic dinner or a fancy brunch.
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Region: American