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Oysters Rockefeller
As seen on The Fish Market
Thursday, August 5, 2004
WVIT Channel 30
serves 4
Ingredients:
16 Oysters, opened cup-side down
1/2 cup unsalted butter, cut into large pieces
1/2 cup all purpose flour
1 pint heavy cream, heated to a simmer and set aside
1 tablespoon Dijon mustard
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
freshly ground pepper
3 cups baby spinach leaves, steamed for 3 minutes, then strained of liquid
1 cup grated Parmesan cheese
Method:
- Open your oysters cup side down to retain as much of their juices as possible.
- Place open oysters on a baking sheet. Preheat oven to 400 degrees.
- In a 2 quart sauce pot, over medium heat, melt the butter.
- Using a wooden spoon, slowly stir the flour until it has incorporated all the butter, this is now a "roux",
a butter-flour thickening agent used in cream based soups and sauces.
- Continue stirring as the roux becomes drier and just a bit golden in color.
- Now add the warm heavy cream, nutmeg, salt and the mustard using a whisk to combine evenly.
- Continue stirring the sauce until it begins to thicken.
- Add the strained spinach, stir to combine and adjust seasoning.
- Top each oyster with a dollop of Rockefeller sauce, blanketing the oyster meat completely with the sauce.
- Sprinkle generously with grated Parmesan cheese.
- Bake for 10-12 minutes or until bubbling.
- Serve immediately with lemon wedges.
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