How to Make Oysters Rockefeller Without a Recipe
INGREDIENTS
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1. It all starts with fresh oysters -- a half-dozen per eater to start (or a dozen each if this dish and dessert are all you have planned for the evening). It’s best if the shells are significantly bowl-shaped so there’s room for their natural li
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You'll also need butter, garlic, and bread crumbs for the topping. And to make the sauce, you'll want a whole slew of greens -- I used parsley, celery leaves, green onions, spinach, and kale -- and the flavorings you desire (I like hot sauce for kick
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2. Shuck the oysters. Then, carefully nestle them into a bed of rock salt spread on a large baking sheet. Preheat your oven to 450° F and turn on the convection if you’ve got it.
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3. Melt a stick of butter per dozen oysters in a large skillet over medium heat. You'll use it to make both the butter base for the sauce and the tonic for the golden bread crumbs that top each oyster. Add 1 tablespoon of a minced allium of your choi
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4. Mix the bread crumb topping. Remove the pan from the heat and take about a third of the flavored butter to moisten 1/4 cup of bread crumbs (fresh or panko work best) per dozen oysters. I also add a small amount of chopped fresh herbs (I like parsl
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5. Make the secret green sauce. Put the skillet back over medium heat and for every 12 oysters, add 1/2 cup of finely chopped herbs. You'll want to use herbs that work best when they're softened with a little heat, like a mix of celery and parsley le
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Sweat those for 2 minutes, then add 2 tablespoons of sweet wine or gentle liquor (I like Pernod or sambuca) per dozen oysters.
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6. Add this cooked mixture to the bowl of a food processor along with another cup of mixed raw greens like spinach, kale, watercress, and/or arugula. Season with salt, pepper, and hot sauce, if you'd like. Process until you've got a green paste.
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7. Top the shucked oysters with a heaping teaspoon of green mixture and a sprinkling of prepared bread crumbs.
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