Tuesday, I wrote about how much I like oysters Rockefeller, but recently I found an innovative take on the idea that is seriously good and a departure from the classic recipe.
I stopped by Shaggy’s in Biloxi and saw Oysters Rock-A-Collard on the menu.
What? Yep, oysters Rockefeller made with collard greens. What a fantastic idea.
You know I had to try it.
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I had half a dozen (not bad at $10.99), and I am now hooked. But why stay with just collards? Why not try turnip greens or even kale? I think almost any green would do.
Just try to stay pretty close to the recipe that includes green onions, butter, breadcrumbs, Pernod (or something close), fennel and Parmesan.
This is one of those recipes that needs to be served immediately, if you wait too long they will be soggy and uninteresting.