Recipe by Chef John
"There's much debate over how many of America's greatest recipes got their name, but that's not an issue with Oysters Rockefeller. Thanks to the rich, money-colored butter sauce, this decadent creation's name pretty much wrote itself. Serve with a squeeze of fresh lemon over the top."
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2 cups rock salt, or more as needed
butter, room temperature
minced green onion (white and pale green parts only)
chopped fresh tarragon
chopped fresh parsley
anise-flavored liqueur (such as Pernod®)
cayenne pepper, or to taste
salt and freshly ground black pepper to taste
oysters on the half shell
This was excellent. The first time I made this I was able to get fresh oysters here on the gulf coast. Couldn't find Pernod so went with an anise flavored liquor. Second time couldn't find fresh oysters so used a quart of shucked. Made the butter mixture the same and improvised. Toasted some homemade french bread using EVOO since plenty of butter in the mix. Then I took medium sized ramekins and placed like 4-5 oysters in those using a little bit of the oyster liquor then topped with the butter mixture. Cooked them at the same temperature for same amount of time. Gave everyone their own ramekin and slices of toasted french bread, just spoon on top of the bread and wow, it is also awesome. Next time I am thinking that I might try doing them in the same way you make creme broulee or flan, putting the ramekins in boiling water in the oven so it is more poaching I guess. Will let y'all know how that turns out. Thanks as always Chef John.
Very nice flavor! I watched the video first, and it was most helpful. I used 24 oysters and ran out of the beautiful topping. Next time I make this I must remember to adjust the amount for the topping--it is so good!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Oysters Rockefeller
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 40
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