Today is the last day I will be blogging about fun with oysters for a while.
A great man was once asked if he had any regrets in life, and he replied “Yes, I did not drink enough champagne.”
For me the answer would be “I didn’t eat enough oysters.”
Like champagne, oysters are not just for special occasions but also should be an almost every day occurrence for a population that lives within a few miles of Mississippi’s 14,000 acres of oyster reef (just off Pass Christian). I am going to change my ways, I promise.
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One of the very best ways to eat an oyster is oyster Rockefeller. The man himself, John D. Rockefeller, had nothing to do with the recipe but his name was used to indicate that this dish was as rich as John D.
So what goes into this dish? Garlic, spinach, green onions, butter, breadcrumbs and a few other things are most common. Let me say this one more time, this dish and any other oyster dish that requires cooking, is wonderful beyond description as long as you do not overcook it. The oyster should be just poached, still soft and tender. If you cook it into a shriveled nothingness, the poor oyster would have sacrificed itself for naught.