Baked Oysters Two Ways: Oysters Rockefeller and Oysters Bienville

Ingredients

  • 32 large live oysters, shucked, with the deeper halves of the shells reserved, well scrubbed, or 32 large shucked oysters and 32 oyster shells, 8 large scallop shells, or 8 ramekins
  • Shallow baking pans lined with rock salt
  • 1½ cups [360 mL] fresh spinach, cooked in its own moisture
  • 2 minutes and chopped
  • ¼ cup [60 mL] watercress or sorrel leaves, chopped
  • 6 tablespoons [90 mL] scallions, including green tops, chopped
  • 2 garlic cloves, minced
  • 1½ tablespoons [25 mL] celery leaves, minced
  • 2 tablespoons [30 mL] flat-leaf parsley, chopped
  • 1½ tablespoons [25 mL] chopped fennel greens
  • 1 heaping tablespoon [20 mL] fresh basil, chiffonade
  • ¼ teaspoon [1 mL] dried marjoram
  • 1½ tablespoons [25 mL] anchovies, minced, or anchovy paste
  • ½ teaspoon [3 mL] salt
  • ¼ teaspoon [1 mL] white pepper
  • ¼ teaspoon [1 mL] cayenne
  • 1½ tablespoons [25 mL] Herbsaint or Pernod liqueur
  • 4 ounces [110 g] unsalted butter, softened
  • 4 ounces [110 g] unsalted butter
  • ½ cup [120 mL] scallions, minced
  • 2 garlic cloves, minced
  • ¼ cup [60 mL] sifted all-purpose flour
  • ½ cup [120 mL] heavy cream
  • 6 tablespoons [90 mL] milk
  • 2 tablespoons [30 mL] very rich chicken stock
  • ¼ cup [60 mL] white wine
  • ½ tablespoon [8 mL] dry sherry
  • ½ teaspoon [3 mL] salt
  • ¼ teaspoon [1 mL] white pepper
  • ¼ teaspoon [1 mL] cayenne
  • ⅓ cup [80 mL] mushrooms, chopped
  • ⅓ cup [80 mL] grated yellow brick cheese
  • 4 ounces [110 g] cooked shrimp, very heavily seasoned, peeled, and chopped (see Chef Notes)
  • 2 tablespoons [30 mL] red bell peppers, roasted, peeled, and chopped
  • 2 tablespoons [30 mL] breadcrumbs
  • 1½ tablespoons [25 mL] grated Romano cheese
  • Fennel tops, for garnish

Description

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