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Cape Carteret Oysters Williams--AKA Rockefeller

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Cape Carteret Oysters Williams--AKA Rockefeller

Photo by Annelle

This recipe was entered in the contest for Your Best Way to Prepare Oysters
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Annelle's Notes: Sometimes the things that happen unexpectedly work out better than my very best plans. A few weeks ago our neighbor down the street called, offering a tub of fresh oysters—about a peck. I...
Sometimes the things that happen unexpectedly work out better than my very best plans.
A few weeks ago our neighbor down the street called, offering a tub of fresh oysters—about a peck. I knew NOTHING about oysters, although I had heard that you only eat them in months sporting an 'r'. DecembeR—check, so I said 'yes'. I have google. Surely I could figure this out.
And I know I love Oysters Rockefeller—well, let me say I 'enjoy' Oysters Rockefeller. The diet plan I just joined emphasizes that you don't 'love' food, you 'enjoy' it. Whatever. I 'enjoy' oyster shots, too.
After checking all my best food sources, I had a plan formulating, and left for the grocery store, via the liquor store. Seems Oysters Rockefeller recipes all have some kind of licorice flavored alcoholic beverage involved. One look at the prices, and I was about to leave, when the lady at the register asked if she could help. I told her what I was trying to do, and she had the answer: Anisette $9/bottle—that was more like it. She assured me we would never know the difference between that and the $30 Sambuca. She also gave me an oyster tip: put them in the freezer for a little while, and they open much easier. Sounded like good advice, since another neighbor uses a similar strategy with clams. Plus, I overheard the cash register lady saying while I was searching for cheaper liquor that her husband was a shrimper—had to shoo the cat out of the bed whenever he got home from a trip. That qualified her as a legitimate seafood information source to me. My grocery list consisted of: fresh spinach, heavy cream, parmesan cheese, onion, garlic, bacon—well, to be honest, I couldn't find a recipe that even mentioned bacon, but bacon makes everything better—plus a bunch of seasoning stuff I had on hand: salt, pepper, tabasco and Worcestershire.
Just as I got home from the store, my husbnad came in from a morning golf game. He was armed with more oyster information from his personal oyster authority. Seems we should put the oysters in the oven at a high temperature for a few minutes, until they opened on their own, and proceed from there.
We opted for the oven method.
I also bought a box of rock salt at the store, and after lining a sheet pan with foil, I covered the foil with a nice layer of salt. I've been served oysters on the half shell resting on a bed of rock salt. There must be a good reason, or not, but I didn't want to take any chances. The rest of the story is history. They were delicious, and we have repeated the process several times. I'm still learning about all the wonders of local seafood!

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Serves 10

1 Peck Fresh Local Oysters in their shells, medium sized Ask a question about this ingredient

1 Box Rock Salt Ask a question about this ingredient

6 Slices thick bacon, chopped Ask a question about this ingredient

1/2 Sweet Onion, finely diced Ask a question about this ingredient

3 Garlic cloves, minced Ask a question about this ingredient

9 ounces Fresh Baby Spinach, chopped Ask a question about this ingredient

1/3 cup Shredded Parmesan Cheese Ask a question about this ingredient

2 tablespoons Heavy Cream Ask a question about this ingredient

1 teaspoon Sea Salt Ask a question about this ingredient

1/2 teaspoon Freshly Ground Pepper Ask a question about this ingredient

1 teaspoon Blackened Seasoning (Zatarains) Ask a question about this ingredient

splashes Worcestershire Sauce Ask a question about this ingredient

splashes Tabasco, to taste Ask a question about this ingredient

1 teaspoon Anisette per Oyster Ask a question about this ingredient

1 1/2 cup Toasted Buttered Bread Crumbs Ask a question about this ingredient

Place oysters on a sheet pan, and into a 450 degree oven, or on a grill, just until oysters begin to open, about 5-10 minutes.
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Remove and discard top shell, and loosen oyster from bottom shell.
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Pour rock salt onto sheet pan to form a base for oysters.
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Add bacon to medium sized skillet over medium heat and cook until browned and crisp. Remove bacon to plate and set aside. Leave just enough bacon drippings to cover bottom of pan, and discard the rest. Add onions to pan and saute until tender. Then add garlic and cook for another minute. Finally, add spinach and mix well with onions and garlic until spinach is wilted.
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Remove spinach ingredients to medium sized bowl. Add Parmesan Cheese, cream, salt, pepper, blackened seasoning, Worcestershire, and Tabasco. Taste and adjust seasoning. Then step away from the bowl, or you'll eat it all before you ever get to the oysters!
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Place oysters in their shells onto the salted sheet pan. Add one teaspoon Anisette to each oyster, and top with a sprinkling of the crisp bacon pieces.
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Then add about one-half tablespoon of spinach mixture to each oyster. Top with a nice coat of toasted buttered bread crumbs.
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Place pan in 450 degree oven for about 7 minutes, or until mixture is melted and bubbly over oysters.
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Enjoy every single bite!
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3 Comments on Cape Carteret Oysters Williams--AKA Rockefeller

sanurjim added about 1 year ago

Speaking of Virgina, just had this with fresh Virginia oysters and it was wonderful. I'm going to try an Emeril trick next time and add the oyster liquor to the spinach so I don't lose so much.