A rich and flavorful Oysters Rockefeller recipe combining a creamy spinach sauce, sharp Parmesan, and a zesty, savory mignonette and cocktail sauce to top fresh oysters, baked to perfection.
Ingredients extracted via AI
ketchupWorcestershire saucehorseradish root0.5 ks lemon juice0.5 ČL sriracha sauce0.5 ks red onion0.25 Šálka red wine vinegarground black pepperbutterflour0.5 Šálka white wine450 g spinachcream0.25 Šálka milkParmesan cheesecrab seasoningPernodoyster liquorbreadcrumbsoysterssmoked paprika
Procedure generated via AI
Make the cocktail sauce by mixing ½ cup ketchup, a few drops of Worcestershire sauce, crab seasoning, salt, several generous spoonfuls of horseradish, juice from half a lemon, and ½ teaspoon sriracha. Stir well and adjust the seasoning to taste.
Prepare the mignonette by finely dicing half of a red onion (about 2 tablespoons), then combine it with ¼ cup red wine vinegar and freshly ground black pepper to taste. Stir to blend.
To safely shuck the oysters, place one oyster on a stable surface, press down firmly, insert an oyster knife into the hinge, twist the knife to pop the shell open, then carefully slide the blade between the shells to fully open and loosen the oyster meat.
For the béchamel base, melt butter over medium-high heat, gradually whisk in flour to prevent lumps, then slowly add white wine, stirring continuously until a smooth sauce forms. Set aside half of this sauce for later use.
Add the washed and torn spinach leaves to the pan, cover with a lid, and cook over medium-high heat until the spinach wilts and reduces in volume, about a few minutes.
Gradually stir the béchamel base into the spinach, add cream, then slowly incorporate milk while stirring constantly to create a thick paste.
Mix grated Parmesan cheese and crab seasoning into the spinach mixture, stir well, then remove from heat. Allow it to cool slightly before adding Pernod (or another anise-flavored liqueur) to taste, then stir again.
To the remaining roux, add about one-third of the white wine and stir until it reaches a thick porridge-like consistency. Then add the rest of the wine, gently mixing in the oyster liquor.
Over low heat, stir in freshly grated Parmesan cheese and Worcestershire sauce, season lightly with salt, and simmer the sauce for 1–2 minutes, stirring regularly to prevent burning. Remove from heat and let cool slightly.
Spoon the spinach sauce Rockefeller onto each oyster in its shell. Sprinkle with breadcrumbs and a little Parmesan cheese. Then top oysters with the creamy Somerset sauce, followed by another sprinkle of Parmesan and a dash of smoked paprika.