Ingredients with Measurements:
- 24 fresh oysters, shucked
- 1/2 cup unsalted butter
- 1/2 cup chopped green onions
- 1/2 cup chopped parsley
- 1/4 cup chopped celery
- 1/4 cup chopped fennel
- 2 cloves garlic, minced
- 1/4 cup Pernod or other anise-flavored liqueur
- 1/2 cup bread crumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Crushed ice for serving
Special equipment needed:
- Oyster knife
- Baking sheet
- Mixing bowl
- Food processor
Step-by-step instructions:
1. Preheat the oven to 450°F.
2. Shuck the oysters and place them on a baking sheet lined with crushed ice.
3. In a skillet, melt the butter over medium heat. Add the green onions, parsley, celery, fennel, and garlic. Cook until the vegetables are soft, about 5 minutes.
4. Add the Pernod and cook for another 2 minutes.
5. In a food processor, pulse the bread crumbs and Parmesan cheese until they are finely ground.
6. Add the vegetable mixture to the food processor and pulse until the mixture is well combined.
7. Season the mixture with salt and pepper to taste.
8. Spoon the mixture over each oyster, covering the oyster completely.
9. Bake the oysters for 10-12 minutes, or until the topping is golden brown and crispy.
10. Serve the oysters immediately on a bed of crushed ice.
- Time:
Preparation time: 30 minutes
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 450°F
Serving size:
- 24 oysters
Nutritional information:
- Calories: 119
- Fat: 8g
- Carbohydrates: 4g
- Protein: 7g
Substitutions for ingredients:
- Instead of Pernod, you can use Herbsaint or Ricard.
- Instead of fennel, you can use anise or tarragon.
Variations:
- You can add chopped bacon or pancetta to the vegetable mixture for a smoky flavor.
- You can substitute the Parmesan cheese with Gruyere or Asiago cheese.
Tips and tricks:
- Make sure to shuck the oysters carefully to avoid any shell fragments.
- Use a baking sheet with crushed ice to keep the oysters cold while preparing the topping.
- Use a food processor to finely grind the bread crumbs and cheese for a smoother texture.
Storage instructions:
- Oysters Rockefeller are best served immediately, but you can store any leftovers 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 preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the oysters on a bed of crushed ice with lemon wedges and parsley sprigs for garnish.
Garnishes:
- Lemon wedges
- Parsley sprigs
Pairings:
- Champagne or sparkling wine
Suggested side dishes:
- Caesar salad
- Garlic bread
Troubleshooting advice:
- If the topping is not browning evenly, move the baking sheet to a higher rack in the oven.
Food safety advice:
- Make sure to handle the oysters carefully and keep them cold to avoid any risk of foodborne illness.
Food history:
- Oysters Rockefeller was created in New Orleans in the late 1800s by Jules Alciatore, the son of the founder of Antoine's Restaurant.
Flavor profiles:
- Oysters Rockefeller has a rich and savory flavor with a hint of anise from the Pernod.
Serving suggestions:
- Serve Oysters Rockefeller as an appetizer or as part of a seafood platter.
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Region: American