OYSTERS ROCKEFELLER

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Ingredients:

  • ½ cup shallots, finely diced

  • 2 cloves garlic, minced
  • 1 fennel bulb, diced
  • 1 cup artichoke hearts, minced
  • ½ cup salted butter
  • 8 cups spinach leaves, chiffonade
  • 2 Tablespoons tarragon leaves
  • To Taste sea salt and ground pepper
  • 24 local oysters, scrubbed

    As needed champagne or sparkling wine

  • ¾ cup parmesan
  • ½ red bell pepper, finely diced
  • As needed rock salt

Method:

Sauté shallots, garlic and fennel in butter until vegetables are softened and aromatic; add spinach and cook until wilted; add tarragon and cook to reduce liquid-remove and chill; place shucked oyster on rock salt and spritz with champagne; top with spinach  mixture and parmesan; broil to gratin cheese and garnish with bell pepper for service.




TO RECIPES

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