Two Oyster Recipes

FROM THE HAPUKU FISH MARKET

Oysters Rockefeller is a classic favorite with many variations. Photo courtesy of Jon Orlin.

Oysters Rockefeller is a classic favorite with many variations.
Photo courtesy of Jon Orlin.

The recipe for Oysters Rockefeller was created over a hundred years ago at Antoine’s restaurant in New Orleans, still in operation today. Because of the butter in addition to the oysters, the dish was considered so rich that it had to be named after the richest man in America—and at that time, this man was John D. Rockefeller. Antoine’s still holds the original recipe secret, so interpretations vary, mostly with the types of greens used.

We love this recipe because it is simple, fresh, delicious, and relatively easy to make. It is a luxurious treat that is still pretty easy on the wallet and fits well into just about any meal. It’s a classic. We recommend using the Kusshi oyster (kusshi is Japanese for “precious”) because its shell has a deep bowl that sits up on its own relatively well, and its taste is sweet enough to balance the butter.

Oysters Rockefeller
(Recipe Courtesy Hapuku Fish Market/Chef Evan Martin)

Serves: 4–6

8 tablespoons butter, softened
2 cups fresh spinach
1 bunch parsley
1/2 cup shallots, roughly chopped
2 whole cloves garlic
1–2 stalks celery, roughly chopped
2 tablespoons capers, rinsed
1 cup grated Parmigiano-Reggiano or hard cheese of choice
1/4 cup Panko bread crumbs
1 dozen shucked oysters, on the half shell
4–6 cups rock salt

Preheat the broiler. Prepare a sheet pan with 12 piles of rock salt, for securing oysters.

Using a food processor, pulse spinach, parsley, and capers until minced. Remove mixture a handful at a time and squeeze out excess water. Return greens to the food processor and add shallots, garlic, and celery. Pulse all ingredients until well incorporated. Remove greens from food processor and blend in a bowl with softened butter and cheese until evenly mixed.

Secure each shucked oyster onto a rock salt pile. Place a dollop of compound butter onto each oyster and sprinkle with Panko breadcrumbs. Place sheet pan under broiler and cook until oysters are bubbling and breadcrumbs are toasted. Serve immediately.

 

Mignonette
(Recipe Courtesy Hapuku Fish Market/Chef Evan Martin)

Serve with fresh oysters. Makes 1 cup.

2 small shallots, minced
Zest of 1/2 orange
Zest of 1/2 lemon
1/2 cup dry white wine (for a festive touch, use a California sparkling wine)
1/2 cup champagne vinegar
1 pinch black pepper
1 pinch white pepper

Whisk together in a bowl. Serve alongside freshly shucked oysters. Store in refrigerator for up to a week.

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