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Jim Coleman Recipes

Oysters Rockefeller

For this recipe you will need:

1 dozen oysters
2 tablespoons butter
3 shallots, thinly sliced
2 ounces brandy
1/2 cup heavy cream
salt and pepper to taste
2 tablespoons olive oil
1 tablespoon chopped garlic
1 bunch of fresh spinach, cleaned and chopped grated Asagio cheese
enough rock salt to line a serving platter
1/2 bunch chives, chopped

To prepare this recipe:

Shuck the oysters, and clean and reserve the bottom shells. Place the butter in a large saute pan and brown slightly over medium heat. Add the shallots and cook slowly until they become translucent and soft. Deglaze the pan with the brandy, reduce the volume by half, then add the cream and salt and pepper to taste. Add the oysters and gently cook until the edges begin to ruffle. Remove the oysters. Increase the heat and cook the sauce for about a minute to allow it to thicken.

Place another large saute pan on medium high heat. Add the oil and saute the garlic until it becomes fragrant. Add the spinach, and quickly toss until it is wilted.

Turn on the broiler in your oven. Place the bottom oyster shells on a cookie sheet. Line them with a layer of the wilted spinach. Top each shell with an oyster, coat each oyster with some sauce and sprinkle the Asagio cheese on top. Place the cookie sheet a few inches under the broiler, just until the cheese turns golden. Using tongs, place the oyster shells on a platter lined with rock salt, and garnish with the chives.

This recipe will serve 4 people.

©2005 WHYY