Saturday, February 25, 2006

Oysters Rockefeller

Growing up in Southern California I was exposed to all kinds of sea food during my childhood. A favorite sea delicacy of mine is oysters. I love them raw with loads of fresh lemon juice, garlic and Tabasco sauce! If you're not a fan of raw oysters, then you should try the oysters Rockefeller. They are just so yummy and luxurious and a nice glass of Prosecco is a great companion to these hoity-toity oysters.

INGREDIENTS (Grilling Method: Indirect/Medium; serves 6)

  • 24 oysters, shucked
  • 24 bottom oyster shells
  • 1 9-or 10- ounce package of frozen creamed spinach, thawed
  • 2 teaspoons Pernod, optional
  • 4 ounces Fontina cheese, grated
  1. Have your fish monger shuck 24 oysters and retain the bottom shells (you will be placing the oysters on the bottom shells to grill them). Rinse and dry bottom shells, if necessary. Keep oysters in the refrigerator until just before you want to grill them.
  2. Line up the oyster shells on a sheet pan or cookie sheet and set aside.
  3. Meanwhile, stir the thawed creamed spinach and mix in the Pernod, if using. Place about a tablespoon of the spinach mixture into each shell. Top with an oyster and sprinkle generously with the cheese.
  4. Take the tray to the pre-heated grill, gently place the oysters, shell side down, on the cooking grate (if all of the oysters do not fit, you may need to do this in stages). Close the lid and grill for 10 minutes. There is no need to move the oysters while cooking, and do not try and turn them!
  5. Remove from grill to an oyster plate or another platter and eat while warm.
Recipe and pictures from

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