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 tarragon
- 1/4 cup chopped chives
- 1/4 cup Pernod or other anise-flavored liqueur
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 12 slices of bacon, cooked and crumbled
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Small saucepan
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 450°F.
2. In a small saucepan, melt the butter over medium heat. Add the shallots and cook until softened, about 5 minutes.
3. Add the parsley, tarragon, and chives to the saucepan and cook for another 2 minutes.
4. Remove the saucepan from the heat and stir in the Pernod.
5. In a food processor or blender, pulse the breadcrumbs, Parmesan cheese, and bacon until combined.
6. Add the herb mixture to the food processor and pulse until well combined.
7. Season the mixture with salt and pepper to taste.
8. Arrange the oysters on a baking sheet.
9. Spoon the herb mixture over each oyster.
10. Bake the oysters for 10-12 minutes, or until the topping is golden brown and the oysters are cooked through.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes
Temperature:
- 450°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 400
- Fat: 30g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- If you don't have Pernod, you can use another anise-flavored liqueur or omit it altogether.
- You can use any type of breadcrumbs you have on hand.
- If you don't have fresh herbs, you can use dried herbs instead.
Variations:
- You can add chopped spinach or kale to the herb mixture for a healthier version.
- You can substitute the bacon with prosciutto or pancetta.
- You can add a dash of hot sauce or cayenne pepper to the herb mixture for a spicy kick.
Tips and tricks:
- Make sure to shuck the oysters carefully to avoid getting any shell fragments in the meat.
- If you're not sure how to shuck oysters, watch a tutorial video or ask your fishmonger for help.
- You can prepare the herb mixture ahead of time and store it in the fridge until you're ready to use it.
- Serve the oysters with lemon wedges for a bright, acidic contrast to the rich topping.
Storage instructions:
- Leftover oysters can be stored in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- To reheat the oysters, place them on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the oysters on a bed of rock salt or crushed ice for an elegant presentation.
- Garnish the oysters with additional chopped herbs or crumbled bacon.
Pairings:
- Oysters Rockefeller with Bacon pairs well with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve the oysters with a simple green salad dressed with lemon vinaigrette.
- Roasted asparagus or Brussels sprouts would also make a great side dish.
Troubleshooting advice:
- If the oysters are not cooked through after 10-12 minutes, you can broil them for an additional 1-2 minutes to brown the topping.
Food safety advice:
- Make sure to buy fresh oysters from a reputable source.
- Discard any oysters that do not open during cooking.
- Always wash your hands and any utensils or surfaces that come into contact with raw oysters to avoid cross-contamination.
Food history:
- Oysters Rockefeller is a classic New Orleans dish that was created in the late 1800s. The dish is named after John D. Rockefeller, who was one of the wealthiest men in America at the time.
Flavor profiles:
- Oysters Rockefeller with Bacon is a rich and savory dish with flavors of butter, herbs, and bacon.
Serving suggestions:
- Serve the oysters as an appetizer or as part of a seafood feast.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: American