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 parsley
- 1/4 cup chopped tarragon
- 1/4 cup chopped chives
- 1/4 cup Pernod
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Oyster knife
- Baking sheet
- Small saucepan
Step-by-step instructions:
1. Preheat the oven to 450°F.
2. Melt the butter in a small saucepan over medium heat.
3. Add the shallots and celery and cook until softened, about 5 minutes.
4. Add the parsley, tarragon, and chives and cook for another 2 minutes.
5. Remove from heat and stir in the Pernod.
6. Arrange the oysters on a baking sheet.
7. Spoon the herb mixture over each oyster.
8. In a small bowl, mix together the breadcrumbs, Parmesan cheese, salt, and pepper.
9. Sprinkle the breadcrumb mixture over each oyster.
10. Bake for 10-12 minutes, or until the breadcrumbs are golden brown and the oysters are cooked through.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
5. Temperature:
450°F
Serving size:
4-6 servings
Nutritional information:
Calories: 238
Fat: 16g
Carbohydrates: 10g
Protein: 12g
Sodium: 496mg
Substitutions for ingredients:
- Instead of Pernod, you can use another anise-flavored liqueur or omit it altogether.
- You can use other herbs such as basil or thyme instead of tarragon.
Variations:
- You can add chopped spinach or kale to the herb mixture for added nutrition.
- Instead of Parmesan cheese, you can use another hard cheese such as Romano or Asiago.
Tips and tricks:
- Make sure to shuck the oysters carefully to avoid any shell fragments.
- If you don't have an oyster knife, you can use a small, sharp knife.
- You can prepare the herb mixture ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
Leftover oysters can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the oysters on a baking sheet and bake in a 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.
Garnishes:
Garnish with a sprig of fresh herbs such as parsley or tarragon.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Chardonnay.
Suggested side dishes:
Serve with a side of crusty bread or a simple green salad.
Troubleshooting advice:
- If the breadcrumbs are not browning, you can broil the oysters for a minute or two at the end of cooking.
- If the oysters are not cooked through, you can bake them for an additional 2-3 minutes.
Food safety advice:
- Make sure to only use fresh oysters and discard any that are open or have a foul odor.
- Wash your hands and all equipment thoroughly before and after handling raw oysters.
Food history:
Oysters Rockefeller is a classic dish that originated in New Orleans in the late 1800s. It was named after John D. Rockefeller, the wealthy industrialist, because the dish was so rich and luxurious.
Flavor profiles:
Oysters Rockefeller is a rich and savory dish with flavors of butter, herbs, and Parmesan cheese. The addition of Pernod adds a subtle anise flavor.
Serving suggestions:
Serve as an appetizer or as part of a seafood feast.
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Region: American