Coast Cooking

Coast Cooking: Oysters Rockefeller, Mmm! Mmm!

By JULIAN BRUNT

Special to the Sun Herald

Oysters Rockefeller is a longstanding favorite.
Oysters Rockefeller is a longstanding favorite.

All this week we are blogging about the oysters. If you have a literary bent, check out what MFK Fisher had to say about the oyster in her famous book, “Consider the Oyster.” It is a marvelous and beautifully written book.

In Monday’s I suggested you try eating chilled, oysters raw. Yes, yes, I know many of you object to that method, as delicious as it is, and most often the excuse is the texture. I won’t argue with you, here. I love them, perhaps you do not.

If you just can't meet an oyster face to face, perhaps the next best method is Oysters Rockefeller. This recipe was created in 1899 at Antoine's in New Orleans. Talk about a recipe with long legs. Any recipe that has been around that long has got to be good.

The underpinnings of the recipe are butter, garlic, spinach, Pernod, breadcrumbs, shallots, Parmesan and fresh herbs. It is essential to have an extremely hot salamander or broiler to get them right. Perhaps we should relegate this recipe to the professional chef at the restaurant level? I think so. If you want to buy a sack of oysters, open them, combine the ingredients, put the oysters on a half shell, add a big dollop of the mixture, place in an oven-proof pan lined with rock salt and roast, have at it. I am heading to the nearest seafood place.

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