This week I’m blogging about oysters. It is the season, the weather is cool, and if the rain will hold off a bit, we should get some pretty good sacks of oysters from Mississippi’s 14,000 acres of oyster reefs.
There are dozens of ways to eat oysters, and any connoisseur will tell you the best way is raw and neat, but that’s just not for everyone.
Oysters Rockefeller are my favorite way to eat them.
This recipe was developed in Antoine’s in New Orleans and has nothing to do with any Rockefeller, except that the sauce is as rich as the famous family.
The recipe includes spinach, green onions, lots of butter, breadcrumbs, Parmesan cheese, Pernod and a few other seasonings. It is a delicious combination and works well on other things besides oysters. Why not make a po-boy out of it using fried oysters?